A sublime Burgundian classic where poached eggs bathe in a rich and velvety red wine sauce, garnished with crispy smoked bacon lardons and glazed pearl onions. This traditional French dish combines delicate preparation with deep flavors for an impressive gastronomic result.
⏱️80 min
📊Medium
👥4 servings
🍽️Main
festivefamily
Ingredients
8 piècesfresh eggs
75 clBurgundy red wine
150 gsmoked bacon lardons
12 piècespearl onions
200 gbutton mushrooms
2 piècesshallots
25 clbeef broth
40 gbutter
15 gflour
2 brinsfresh thyme
1 feuillebay leaf
1 pincéefreshly ground black pepper
1 pincéefine sea salt
1 cuillère à soupewhite vinegar
Instructions
1PREPARE THE GARNISHES: Cut the lardons into batons and cook them over medium heat in a Dutch oven until they become crispy and golden, about 5 minutes. Remove and reserve on paper towels. Peel the pearl onions while keeping their shape, then in the same bacon fat, sauté them for 3 minutes before adding a pinch of sugar to glaze them lightly.
2PREPARE THE MUSHROOMS: Clean the mushrooms with a damp cloth, then cut them into quarters. In the Dutch oven, add the mushrooms to the onions and cook for 5 minutes over medium heat until they release their liquid and turn golden. Salt and pepper lightly. Peel and finely mince the shallots, then set aside.
3MAKE THE SAUCE: Remove the garnishes (onions, mushrooms, lardons) from the Dutch oven and reserve them. In the same pot, pour in the red wine and broth, add the minced shallots, thyme, and bay leaf. Bring to a boil, then reduce over medium-high heat for 10 minutes until the volume decreases by about one-third and the wine develops a deep color.
4THICKEN THE SAUCE: Prepare a beurre manié by thoroughly mixing softened butter with flour until you have a homogeneous paste. Gradually pour this mixture into the reduced sauce while whisking vigorously to avoid lumps. Cook for 3 to 4 minutes while stirring constantly until the sauce thickens and lightly coats the back of a spoon. Taste and adjust seasoning with salt and pepper.
5PREPARE THE POACHING BATH: Fill a large skillet or shallow pan with simmering water (about 8 cm deep), then add the white vinegar which will help the eggs hold their shape well. The water should simmer regularly but not boil vigorously, otherwise the whites will tear. Wait until the water reaches the right temperature before proceeding.
6POACH THE EGGS: Gently crack each egg into a bowl, then slowly pour it into the simmering water by sliding it near the side of the pan. Poach the eggs in batches of 2 to 3 at a time to prevent them from touching, for 3 to 4 minutes until the whites are opaque and firm while the yolk remains runny in the center. Using a slotted spoon, carefully remove the eggs and place them on paper towels to drain excess water.
7PLATE THE DISH: Pour the hot wine sauce into shallow bowls or a serving dish, then arrange the poached eggs harmoniously on top. Generously scatter the reserved garnishes: the crispy lardons, glazed pearl onions, and golden mushrooms. Sprinkle with a shower of fresh minced parsley if desired to add color and freshness. Serve immediately while hot and the yolk is still runny.