OEUFS EN MEURETTE

Serves 4

These poached eggs in red wine sauce are great for Sunday brunch or a light meal. Reduced red wine makes a glossy sauce, which looks so dramatic poured over eggs. Reducing also causes the alcohol to cook off, leaving all the gorgeous flavour without the boozy after-effects.

30ml (2 tbsp) unsalted butter

150g rindless streaky bacon

1 onion, thinly sliced

6 shallots, peeled and finely chopped

2 cloves garlic, 1 peeled and left whole, the other peeled and thinly sliced

1 bouquet garni (bay leaves, thyme, celery stick, parsley tied with string)

1 bottle pinot noir

100ml chicken stock

15ml (1 tbsp) red-wine vinegar

8 large eggs

30ml (2 tbsp) distilled white vinegar

8 slices baguette

To serve:

30ml (2 tbsp) finely chopped chives

Heat half the butter in a saucepan over medium heat, add bacon and sauté for 5 minutes or until golden brown. Transfer to kitchen paper and set aside.

Add remaining butter to saucepan over medium heat, add onion, shallots and sliced garlic clove and sauté for about 5 minutes or until softened. Add bouquet garni and wine and season with freshly ground black pepper. Bring to the boil over a high heat, then reduce to low and simmer for 30 minutes or until wine has reduced by about half. Strain through a sieve into another pan and discard the solids. Add stock and vinegar, turn heat to high and bring to the boil. Lower heat and simmer for 20 minutes or until mixture has reduced by half.

Meanwhile, poach the eggs in a separate saucepan of boiling water and white vinegar. When cooked, about 2 minutes for a soft egg, set aside gently. While you’re cooking the eggs, rub baguette slices with the whole garlic clove and grill until toasted.

Place 2 slices of baguette per person on a plate, top with two poached eggs, spoon some red wine sauce over the eggs and top with bacon. Drizzle with any remaining sauce then sprinkle with chives and serve immediately.