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Eggs en Meurette (Poached Eggs in Red Wine Sauce)

Add reserved mushroom stems, large diced carrots, shallots, 1 clove garlic, and thyme sprig to saucier and cook, stirring, until just starting to brown; lower heat and/or add oil to saucier at any point to prevent scorching. Add red wine and bring to a simmer, scraping up any browned bits from bottom of the pan. Continue to simmer until wine is reduced by half.

Published at Wed, 06 Sep 2017 12:58:00 +0000