Oeuf a la meurette (poached eggs with wine)

Method

1. Simmer the wine in a saucepan for 10 minutes. Turn the heat down, put the eggs in and poach for 3 ½ minutes - until the yolks are just set.

2. Melt the butter in a frying pan and cook the bacon and baby onions until crisp and golden. Remove from the pan and keep warm.

3. Add a spoonful of the red wine poaching liquid to the pan and stir in the red wine vinegar and chopped shallot. Cook for 1 minute. Turn the heat down, then whisk in the butter, a little at a time, until the sauce thickens and emulsifies.

4. Cut the toast into circular shapes and brush with butter.

5. Top the toast rounds with poached eggs. Spoon the sauce around, sprinkle with the onions and bacon and serve.

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Ingredients

For the eggs

350ml Beaujolais Red wine
2 Eggs
50g unsalted Butter
100g bacon lardons
12 baby onions

For the sauce

1 tbsp red wine vinegar
1 shallot, finely chopped
2 slices bread

To serve

2 slices toast
30g Butter, melted

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