Sunday Brunch: Oeufs En Meurette Recipe

1. 1

   Set a medium saucepan of water over a high flame. When it reaches a boil, add the onions and blanche for eight minutes until tender. Drain and set aside.

2. 2

   Meanwhile, brown the lardons in a small, dry saute pan, about 10 minutes. Remove with a slotted spoon, reserve, and pour off all but 2 tablespoons of the rendered fat. Add the drained pearl onions to the pan over a high flame and saute until they take on color about 5 minutes. Add the mushrooms and saute for 5 minutes, until they and the onions are golden brown. Combine the onions, mushrooms, and the lardons in the pan. Keep warm over a low flame, adding butter to the pan if it dries.

3. 3

   In a small skillet, bring the red wine to a simmer over medium heat. Remove the eggs from the fridge (they should be cold before poaching) and crack 2 into a small saucer. Slowly slip the eggs into the simmering wine and poach until the yolks are just set but still runny, about 5 minutes. Cook 4 eggs at a time. While the eggs cook, place one piece of toast in each of 4 shallow bowls. When the eggs are done, use a slotted spoon to transfew them to the toast, 2 eggs per bowl Cover while the remaining eggs are poached.

4. 4

   When all the eggs are cooked and sitting on toast, season with the salt and pepper. Spoon the lardons and mushrooms over the top. Garnish with a little frisee alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.