red wine poached eggs with bacon and mushrooms
 
 

Lindsey Bareham

This is based on oeufs en meurette, a classic Burgundian dish of poached eggs on fried bread with button mushrooms and bacon lardons in a buttery, herb-scented, creamy red wine sauce. It’s very rich, so one egg or two is up to you.

serves 4, prep 15 min, cook 30 min

500ml red wine
250ml chicken stock
1 sprig thyme
1 bay leaf
1 small onion
25g soft butter
1 tsp flour
3 tbsp olive oil
70g cubed pancetta
250g closed cap mushrooms
4-8 slices bread cut from baguette or ciabatta
4-8 fresh eggs
1 tbsp red wine vinegar
A few sprigs flat leaf parsley

Pour wine and stock into a medium-sized pan. Add the thyme, bay and chopped onion. Simmer briskly for about 20 min until reduced by just over half. Strain into a clean pan. Mix 1 tbsp butter with 1 tbsp flour into a paste and add gradually while stirring briskly to the gently simmering reduced wine. Cook for a couple of minutes until thick and creamy.

While the wine reduces, cook the pancetta in the remaining butter with 1 tbsp olive oil until crisp. Add wiped and quartered mushrooms, tossing for a few minutes until dark and juicy. Scoop the bacon and mushrooms out of the pan leaving behind as much oil as possible. Add remaining oil and quickly fry the bread until crisp. Return the bacon and mushrooms and gently re-heat.

Crack one egg at a time into a cup and slip into a pan of simmering water with vinegar. Simmer for a couple of minutes until just set. Lift onto kitchen paper to drain then place over plated fried bread. Surround with bacon and mushrooms and spoon over the hot wine sauce. Garnish with finely chopped parsley.