Poached Eggs and Wine Sauce

Poached eggs and red-wine sauce make a rich, savory dish inspired by the French preparation known as œufs en meurette. Serve the eggs over toasted bread so it can absorb the sauce.

Ingredients

For the wine sauce

• 1 tablespoon butter or olive oil
• 1 shallot, finely chopped
• 4 ounces mushrooms, sliced
• 1 garlic clove, minced
• 1 cup dry red wine
• 1 cup vegetable, chicken, or beef stock
• 1 teaspoon fresh thyme leaves
• 1 teaspoon flour mixed with 1 teaspoon softened butter
• Salt and black pepper

For the eggs

• 4 fresh eggs
• 1 tablespoon vinegar
• 4 slices crusty bread
• Chopped parsley or chives, for serving

Method

1. Cook the vegetables: Melt the butter in a skillet over medium heat. Add the shallot and mushrooms, then cook until softened and lightly browned. Stir in the garlic and cook briefly.
2. Reduce the wine: Add the red wine and thyme. Simmer until the liquid has reduced by about half.
3. Finish the sauce: Pour in the stock and continue simmering until the sauce develops a concentrated flavor. Whisk in the flour-and-butter mixture and cook until lightly thickened. Season with salt and pepper.
4. Poach the eggs: Bring a wide saucepan of water to a gentle simmer and add the vinegar. Crack each egg into a small cup, slide it into the water, and cook for about 3 to 4 minutes, until the whites are set but the yolks remain soft. Lift out with a slotted spoon and drain.
5. Assemble: Toast the bread and place one slice on each plate. Spoon over some wine sauce, add a poached egg, and finish with more sauce and chopped herbs.

Helpful Tips

• Use fresh eggs because their firmer whites hold together more neatly during poaching.
• Keep the poaching water at a gentle simmer; vigorous boiling can break apart the eggs.
• Choose a dry red wine that is pleasant to drink. Avoid heavily sweetened cooking wine.
• For a deeper sauce, add browned bacon or pearl onions before reducing the wine.
• Cook the sauce first and hold it over low heat while poaching the eggs.