Burgundy's winemaker classic, raised to a small celebration: softly poached eggs on a deep-red meurette of reduced red wine, bacon, shallots and mushrooms, with a toasted crostini alongside. The runny yolk melds with the velvety sauce — Burgundy on a spoon.
Render the bacon strips in a pan and remove them. In the same fat, sauté the shallots, garlic and mushrooms for 5 minutes. Dust with flour, deglaze with red wine and veal stock, add bay leaf and thyme and reduce, uncovered, for 20–25 minutes by about half, until the sauce glistens and turns silky. Return the bacon, take the pot off the heat and whisk in the cold butter.
Brush the baguette slices with olive oil, toast until golden brown and rub with the halved garlic clove.
Keep plenty of water with the vinegar just below boiling point (do not boil). Slide each egg one at a time into a gentle whirlpool and poach for 3 minutes, until the white has set and the yolk is still runny. Lift out with a slotted spoon and let drain.
Place one crostini on each plate, spoon the warm meurette over it, nestle the poached egg on top and finish with pepper and parsley.
Are you 18 or older?
You must be at least 18 years old to visit this site.
We've added a free gift to your cart.
The free gift has been removed as your cart no longer qualifies.
You now qualify for a free gift with your order.
