Œufs en meurette

Method

1. 1 Slice the bacon into small strips, sauté in butter until golden brown, then add the shallots, garlic, and mushrooms and stir-fry for 5 minutes.
2. 2 Sprinkle flour over the mixture and stir for 2 minutes, then add the red wine along with the bay leaves and thyme.
3. 3 Simmer for 20 minutes until the sauce is reduced by half and becomes thick and glossy.
4. 4 Boil a pot of water with a little vinegar, stir, then poach the eggs for 3 minutes so that the yolks remain runny.
5. 5 Toast the bread slices until crispy, then rub garlic on top.
6. 6 Place the egg on the bread, pour the hot red wine sauce over it, and serve immediately.

With an appliance

• Oven 52 min

  Replace step 3: place the uncovered pot of wine sauce on the middle rack of the oven at 170 degrees for 22 minutes; about 2 minutes longer than on the stovetop, but the sauce will thicken evenly, won't burn, and won't need stirring. Keep the eggs poached separately in step 4 to maintain their runny yolks.