Oeufs Meurette Recipe

Cooking Instructions

1. 1

   Prepare the Bacon Lardons

   In a skillet over medium heat, cook the bacon lardons until crispy. Remove from the skillet and set aside, leaving the rendered fat in the pan.

2. 2

   Sauté the Pearl Onions

   In the same skillet, add the pearl onions and sauté in the bacon fat until golden brown, about 5 minutes. Remove and set aside with the bacon.

3. 3

   Poach the Eggs

   In a saucepan, bring the red wine to a gentle simmer. Carefully crack each egg into a small bowl, then gently slide the eggs into the simmering wine. Poach for about 3-4 minutes until whites are set but yolks remain runny.

4. 4

   Combine Ingredients

   Once the eggs are poached, use a slotted spoon to transfer them onto a plate. In the same saucepan, add the cooked bacon, pearl onions, thyme, salt, and pepper to the red wine. Stir well and let it simmer for 2 minutes.

5. 5

   Serve

   To serve, place a slice of crusty bread on each plate, top with the wine sauce mixture, and carefully place a poached egg on top. Garnish with additional thyme if desired.