-
1
1.
-
2
To poach the eggs, bring the wine and stock to a vigorous boil in a large shallow pan.
-
3
Break four eggs, one by one, into the places where the liquid is bubbling so the bubbles spin the eggs.
-
4
Lower the heat and poach the eggs for 3 to 4 minutes until the yolks are fairly firm but still soft to the touch.
-
5
Lift out the eggs with a slotted spoon and drain them on paper towels.
-
6
Poach the remaining eggs in the same way.
-
7
Trim off the stringy edges with scissors and set the eggs aside.
-
8
Add the onion, carrot, celery, garlic, bouquet garni, and peppercorns to the poaching liquid and simmer until it is concentrated and reduced by half, 20 to 25 minutes.
-
9
2.
-
10
Meanwhile, cook the garnish, melt half the butter in a medium saucepan, add the mushrooms, and saute until tender, 2 to 3 minutes.
-
11
Remove mushrooms, add bacon with the remaining butter, and fry until brown.
-
12
Lift out the bacon and drain it on paper towels.
-
13
Add the baby onions and saute them gently until brown and tender, shaking the pan often so they color evenly, 10 to 15 minutes.
-
14
Drain off all the fat, replace the mushrooms and bacon, and set the pan aside.
-
15
3.
-
16
Make the croutes, using a round or oval cutter, and cut the bread into 8 shapes just larger than a poached egg.
-
17
Heat 1/4 inch (6 mm) of oil in a frying pan, over medium heat.
-
18
Working in batches, fry the croutes until browned on both sides, 1 to 2 minutes per side.
-
19
Drain on paper towels.
-
20
Set the croutes aside.
-
21
4.
-
22
To thicken the sauce, crush the butter on a plate with a fork and work in the flour to form a soft paste.
-
23
Whisk this kneaded butter, a piece at a time, into the simmering wine mixture until the mixture becomes thick enough to lightly coat a spoon.
-
24
Strain the sauce over the garnish of mushrooms, baby onions, and bacon, pressing on the carrot, onion, and celery to extract all the liquid and flavor.
-
25
Bring the sauce to a boil, taste, and adjust the seasoning.
-
26
5.
-
27
To prepare ahead, poach the eggs up to a day in advance, keeping them in a bowl of cold water in the refrigerator.
-
28
Store the sauce and garnish also in the refrigerator.
-
29
The croutes will be fine if kept tightly wrapped, then warmed in a low oven.
-
30
6.
-
31
To serve, reheat the eggs by immersing them in hot water for 1 minute.
-
32
If necessary, reheat the garnish and sauce on top of the stove, and warm croutes in the oven.
-
33
Set the croutes on warm serving plates.
-
34
Drain the eggs on paper towels, set one on each croute, and spoon over the sauce and garnish.
-
35
Oeufs au Meursault
-
36
A full-bodied chardonnay from California's Monterey peninsula or, to be somewhat extravagant, a meursault from Burgundy's Cote de Beaune is the sort of wine required here, particularly if you want to savor it at the table as well.
-
37
If the wine is too dry and thin, the sauce will be acidic.
-
38
Simply follow the recipe for Poached Eggs in Red Wine Sauce, substituting white for red wine.
-
39
Just before serving, stir 3 to 4 tablespoons of creme fraiche or heavy cream into the sauce.
