This month x challenged The Daring Cooks to learn the art of poaching an egg. I have poached chicken before and I love Eggs Benedict, but I must admit I have never poached an egg . So this was a great one for me. Jenn and Jill selected a recipe for Alton Brown’s Eggs Benedict and Oeufs en Meurette from Cooking with Wine by Anne Willan and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) from Trudy of Veggie. I had never heard of Oeufs en Meurette before so I chose that one. It is basically poached eggs in a red wine sauce. It is supposed to be served on fried French Bread but I didn’t have any on hand so I substituted with English Muffins. It ended up being really good and we really enjoyed the meal.
Recipe: Oeufs en Meurette
- 8 eggs
- 1 750 ml bottle red wine
- 2 cups chicken stock
- 1 onion, sliced
- 1 carrot, sliced
- 1 celery stalk, sliced
- 1 clove garlic, crushed
- Bouquet Garni (thyme, parsley, bay leaf)
- ½ tsp. black peppercorns
- 2 tbl. butter
- ¼ lb. mushrooms, sliced
- ¼ lb. bacon, diced
- 16 pearl onions, peeled
- Vegetable oil for frying 8 slices of baguette, ¼” thick
- 2 tbs butter, room temp
- 2 tbl flour
- salt and pepper to taste
- Heat wine and stock together in a large pan and poach eggs a couple at a time for 3-4 min. Yolks should be firming but still a little soft. Set them aside.
- Add the onions, celery, carrots, garlic, herbs and peppercorns to the poaching liquid and let the sauce simmer until reduced to half volume. This will become the meurette sauce.
- In a separate large skillet, melt 1 tbs. of the butter on medium-high heat and sauté the mushrooms until soft and then set aside. Add in another 1 tbs. butter and the bacon, frying until browned, then set aside on a paper towel. Turn down the heat to medium, add in the pearl onions and sauté until softened and browned. Then drain off the fat and add the bacon and mushrooms back to the pan and set aside. Remove from heat.
- In a medium skillet, heat a few tbs. of oil and fry the baguette slices until browned on each side. Add more oil as needed. Set the fried bread on a paper towel and then place on a baking sheet in a 200 degree oven to keep them warm.
- Blend together 2 tbs. the butter and the flour to form a paste to thicken the sauce. Whisk this into the reduction sauce until the sauce starts to thicken. Strain the sauce over the skillet of mushrooms, bacon and onions. Return the pan to the heat and bring to a boil. Season with salt & pepper and set aside.
- Reheat the eggs by placing them in hot water for a minute.
- To serve, plate a poached egg on top of a fried bread slice, and then spoon some of the mushrooms/bacon/onions and sauce on top. Garnish with parsley and serve hot.
If halving the recipe, make sure to adjust your large shallow pan size accordingly so that you have enough depth for poaching your eggs.
To make a bouquet garni, just take the herbs (a few sprigs of each) and tie them together into a little bundle. Since the sauce will reduce for a while, it’s ok if you don’t have the fresh herbs – there will be time for flavor to come out of dried ones.