Oeufs en meurette, Burgundian poached eggs in red wine sauce

Steps

1. 1

   Cook the bacon lardons in a saucepan until lightly browned. Add the chopped shallots and sliced mushrooms and sweat for about 5 minutes.

2. 2

   Add the butter, then stir in the flour and cook for 1 minute. Pour in the red wine and stock, then simmer until the sauce reduces to a glossy, coating consistency, 20 to 25 minutes.

3. 3

   Meanwhile, toast the bread slices and keep them warm.

4. 4

   Poach the eggs for about 3 minutes in barely simmering water. Drain them gently on a clean towel or paper towels.

5. 5

   Season the sauce to taste; it should be rich, smooth, and lightly intense from the wine.

6. 6

   Set a slice of toast on each plate, top with a poached egg, and spoon over plenty of sauce. Finish with parsley.