Breakfast

Œufs en Meurette with Charred Sourdough & Herbed Beurre Blanc

Name: Œufs en Meurette with Charred Sourdough & Herbed Beurre Blanc
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 4 large eggs; ½ cup dry red wine (Burgundy or Pinot Noir); 2 cups beef or chicken stock; 4 pearl onions, peeled; 6 oz mushrooms (cremini, halved); 2 oz lardons or bacon, diced; 2 tbsp tomato paste; 4 tbsp unsalted butter, cold & cubed; 1 tbsp fresh tarragon, chopped; 1 tbsp fresh parsley, chopped; 1 tsp Dijon mustard; 4 thick slices sourdough bread; 1 tbsp olive oil; Sea salt & cracked black pepper; 1 shallot, minced; 2 cloves garlic, minced

Soft poached eggs nestle in a deep burgundy wine sauce enriched with pearl onions, mushrooms, and lardons. The herbed beurre blanc adds bright acidity and richness, while thick-cut sourdough toast soaks up every drop of this classic Lyonnaise preparation.

971cal 38gprotein 93gcarbs 46gfat 15min prep 20min cook 2serves

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