Œufs en Meurette

Method

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1. Fry the lardons in a dry pan until crisp, 6 minutes. Lift out. Brown the baby onions and mushrooms in the fat, 8 minutes, and lift out.

   Mark done

2. Soften the shallots and garlic in the same pan, then add the wine, bay, thyme and sugar. Boil hard for 15 minutes to reduce by a third.

   Mark done Start 15 min timer

3. Strain the wine into a wide shallow pan and bring it to a bare shiver — no bubbles breaking the surface.

   Mark done

4. Stir the wine into a whirlpool and slide in an egg. Poach 3 minutes, then lift out with a slotted spoon. Repeat with the rest.

   Mark done

5. Mash the butter and flour to a paste and whisk it into the wine bit by bit. Simmer 5 minutes until it coats a spoon. Season.

   Mark done

6. Return the lardons, onions and mushrooms to the sauce to warm through.

   Mark done

7. Fry the bread in butter, rub with the cut garlic, and set an egg on each slice. Spoon the sauce over and scatter with parsley.

   Mark done

Chef’s Tips

• Poach in the wine, not water. That is the dish.
• A bare shiver — wine is thinner than water and shreds whites.
• Very fresh eggs only.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• The rest of the bottle
• Green salad
• Country bread

Storage & Reheating

The sauce keeps 3 days refrigerated and freezes for 2 months. Poach the eggs to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.