Recipe by Audrey Le Goff from www.pardonyourfrench.com


Ingredients for 4 people

For the sauce Meurette

  • 4 tbsp (60g) unsalted butter,divided
  • ½ cup (115g) pancetta, sliced in 1/3-inch (0.83cm) thick sticks (or bacon)
  • 80g pearl onions, peeled and kept whole
  • 2 cups (about 200g) mushrooms (cremini, shiitake, button or oyster), scrubbed and kept whole
  • 1 garlic clove, peeled and finelly chopped
  • 3 sprigs of dried thyme
  • 2 cups + 1 tbsp (about 500ml) red wine
  • 1/3 cup + 1 tbsp (about 100ml) beef stock
  • ½ tsp salt
  • ½ tsp fresh ground black pepper

For the eggs:

  • 4 large eggs, fresh
  • ¼ cup (60ml) white vinegar

For the toasts:

  • 4 large slices of country-style bread
  • 1 garlic clove, peeled
  • 4 tbsp (60g) unsalted butter, at room temperature

Fresh flat parsley leaves, for garnish

PREPARATION

Step 1 – Melt 3 tbsp (45g) of butter in a large frying pan over medium heat. Add the pancetta sticks and cook until crispy and golden (7-10 minutes). Add the pearl onions and cook for 5 minutes until they are slightly caramelized. Add the mushrooms, garlic and thyme and cook until the mushrooms are fork-tender.

Step 2 – In a small saucepan, bring the red wine to a simmer and reduce by a third. Add the beef stock and reduce by a third again. Stir in 1 tbsp (15g) of butter and finally stir in the onions, mushrooms and pancetta. Adjust seasoning if needed (salt, pepper).

Step 3 – Break each egg into individual ramekins. Bring a medium pot of water (at least 5cm deep of water) to a gentle simmer with the vinegar. With a wooden spoon, stir the water to create a gentle whirlpool in the center (for the egg whites to wrap around the yolk). Immediately and carefully drop an egg in the center of the ‘whirlpool’. Cook for 3 to 4 minutes, until the white looks set. Carefully lift the egg with a slotted spoon and transfer it onto a kitchen cloth and paper towel. Repeat with the other eggs.

Step 4 – Brush the garlic clove on each side of the bread slices and then spread ½ tbsp (7.5g) of butter on each side too. Toast each slice on a large frying pan for about 3-4 minutes until crisp and golden.
For serving, place a piece of toast on a plate. Cover with ¼ of the Meurette sauce and top with a poached egg. Season to taste, and garnish with fresh parsley. Enjoy immediately.

For the sauce...

To serve with...

Credits

All credits for the recipe and photos go to Audrey Le Goff, a French Homecook, Photographer & Creator of Pardon your French. For more recipes, browse her website or pardonyourfrench.com or buy her cookbook: Rustic French Cooking Made Easy.