OEUFS EN MEURETTE

-By May 2012 Member Spotlight Jeff Pratt

Yield: Serves 4 as an appetizer or 2 as a light entree

Ingredients:

• 1 cup strong chicken stock
• 1 cup pinot noir
• 1 bay leaf
• 1 sprig fresh thyme
• 1 shallot, minced
• 1 small carrot,peeled, small dice
• 1 rib of celery, small dice
• pinch black pepper
• 1 TBSP soft butter
• 1 TBSP Flour
• 4 Eggs
• 2 cups pinot noir to use as poaching liquid
• 4 Baguette Slices, toasted
• 3 slices thick cut bacon, ½ inch pieces, cooked crisp
• 8oz small mushrooms, sautéed in the bacon fat

Procedure:

• Bring the wine, stock, herbs, and vegetables to a boil, reduce 50%, strain.
• Work the butter and flour into beurre manié, whisk into the sauce and return to the fire until thickened.
• Heat the remaining wine and use to poach the eggs to the desired doneness.
• Plate the eggs on top of the toasted baguette, dress with sauce and garnish with the mushrooms, bacon and a fresh herb sprig.