Samantha Ingredients for Meurette
Directions
- Fill a sauce pan half way full with water. Set on high and boil the water.
- Reduce wine/beef stock: Add the wine, bay leaf, and beef stock to sauce pan. Boil until the volume reduces in half.
- Cook Bacon: Meanwhile in a skillet cook bacon pieces until crisp. Then remove the bacon but leave the bacon grease behind.
- Cook Mushrooms: Add 1 TBSP of cooking oil to the bacon skillet. Saute until tender. Season with salt and pepper. Add minced garlic cook for another 2 minutes. Remove from pan and set aside.
- Peal pearl onions: Once the water is boiling blanch the pearl onions unpealed. Place the pearl onions into the boiling water for 2 minutes. Drain water and quickly place pearl onions into ice water. Now the pearl onions should be very easy to peal. Peal all of the pearl onions but keep whole.
- Glace pearl onions: In a skillet add 1 TBSP of cooking oil to medium heat. Then add the pealed pearl onions. Cook stirring until tender. Sprinkle with brown sugar. Let rest without stirring until the brown sugar caramelizes, ~ 1 minute. Add bacon and mushrooms back into pan and stir. Turn off heat and set aside.
- Finish Sauce: In a small bowl mix 3 TBSP of wine/beef stock reduction with 1 TBSP of corn starch. Add cornstarch mixture to wine and beef stock reductions. Simmer stirring constantly until the sauce because thicker. It should take a few minutes. Turn off heat. Add the butter. Let the butter slowly melt. Stir to combine.
- Poach Eggs:
- It is very important to have very fresh eggs!
- Get 4 small mugs. Crack each egg into it’s own mug.
- Fill a sauce pan half way full with water. Set on high and boil the water.
- Once boiling add 1 TBSP of white vinegar. Turn off burner.
- Start stirring the water until a water-pool effect occurs. Then lower each mug into the whirl-pool.
- Let sit in the water for 3 minutes.
- Carefully remove egg and place on a paper towel to dry.
- Toast Baguette: Slice baguette and toast both sides in a pan.
- Plate: Add 1/4 of the mushroom, bacon, pearl onion mixture to a bowl. Spoon a little sauce over the veggies. Place egg on top of the veggies. Top with a generous spoon of sauce and sprinkle with parsley. Serve with toasted baguette.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 489
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 10g50%
- Cholesterol 234mg78%
- Sodium 441mg19%
- Potassium 559mg16%
- Total Carbohydrate 30g10%
- Dietary Fiber 1g4%
- Sugars 24g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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