Oeufs en Meurette

Ingredients

• 4 eggs
• 250 ml brown stock
• 500ml red wine - syrah ideally
• 0.5 onions, diced
• 1 shallot, diced
• 100 grams mushrooms, diced
• 100 grams carrots, diced
• 200 grams bacon (100 for the sauce and 100 grams of the plating)
• 4 slices white bread
• 1 tablespoon butter (to cook the vegetables)
• 1 tablespoon butter (for the sauce)
• 1 tablespoon butter (for the croutons)
• 2 tablespoon chopped parsley
• 1 bay leaf
• 1 branch parsley
• 1 twig thyme
• salt and pepper to season
• 1 tbsp white wine vinegar
• 12 pearl onions
• 1 tbsp olive oil
• 1 large clove garlic

Instructions

Sauce

1. Blanch bacon in boiling water for a few seconds (until water boiling again), then drain.
2. Saute the shallot, onion, mushrooms, and carrot in melted butter on low, covered, for 10 minutes
3. Add half of the bacon to the vegetables, mix, and add wine.
4. Reduce the wine to 1/3 of original volume, skimming the top at regular intervals. Should take about 20 minutes.
5. Add stock, bay leaf, parsley, thyme; reduce again about 15 minutes.
6. Pass the stock through a sieve, pressing a bit on the vegetables with a spoon, then add a tablespoon of butter and whisk in.
7. Season with salt and pepper as desired.

Croutons

1. Add garlic to oil and let sit for 10 minutes
2. Remove the crust or cut center out with a round cookie cutter
3. Brush bread with garlic oil
4. Fry in butter over low, flipping once, until both sides are browned
5. Drain on paper towel

Eggs

1. Simmer 4 cups of water with the vinegar and, optionally, the rest of the bottle of wine.
2. Poach the eggs

Bacon

• Fry

Onions

• Fry pearl onions on all sides in bacon grease or butter

Plating

1. Pour a layer of sauce
2. Add the crouton with an egg on top
3. Add the bacon and onions on the side
4. Pour more sauce on
5. Sprinkle chopped parsley on