Ingredients for 4 servings:
- 1 or 2 eggs per guest,
- 1 tablespoon unsalted butter,
- 1/4 pound/100 g slab bacon cut into lardons or 4 slices of bacon cut across into 1/2 inch strips,
- 1 to 2 garlic gloves,
- 1 onion,
- 4 shallots,
- 1 to 2 tablespoons all-purpose flour,
- 2 cups/500 ml red wine, preferably a Burgundy, or 2/3 red wine and 1/3 water,
- 1 bouquet garni (parsley, thyme, bay leaves),
- 1 tablespoon sugar,
- 2 tablespoons distilled white vinegar,
- salt and pepper,
- 4 slices French bread.
1. Dice the bacon and finely chop the onion, shallots, and garlic.
2. In a skillet, heat the butter over low heat. Add the bacon, garlic, onion and shallots and cook gently until golden.
3. Sprinkle with flour et mix. Stir the wine into the skillet and mix well. Add the bouquet garni, sugar, salt and pepper.
4. Bring the sauce to a boil, then reduce the heat to moderate and simmer for 30 minutes.
5. Toast the slices of bread and reserve.
6. Meanwhile, combine 2 qt (2 liters) water and the vinegar in a skillet, bring to a gentle simmer, and break one egg into a cup. Stir the water rapidly to create a deep whirlpool, slide the egg into the whirlpool, and cook for 3 minutes, gathering up any stray whites with a spoon and folding them over the egg. Transfer the egg with a slotted spoon to a bowl of warm water and continue to poach the remaining eggs, keeping each warm in the water.
7. Just before serving, place the eggs on a clean cloth. On a serving plate, arrange the egg on top of the toasted bread before pouring the sauce over. Serve as soon as possible.
Wine Pairing Tips:
You can serve the same wine which goes into the preparation of the meurette sauce. A red Bourgogne from the Côte d'Or will make for a pleasant appetizer, while leaving you room to move on to fuller bodied wines with the main dish.