👨‍🍳 作り方

1. 1

   Prepare the Red Wine Sauce Base: In a medium saucepan, combine the Red Burgundy wine, minced shallot, minced garlic, thyme sprigs, and bay leaf. Bring to a simmer over medium heat. Let it gently simmer and reduce by about half, which should take approximately 15-20 minutes. The liquid should become slightly more concentrated in flavor. Strain the liquid through a fine-mesh sieve into a clean saucepan, discarding the solids. Set aside.

   ⏱️ 20 minutes
2. 2

   Cook the Garnishes: While the wine reduces, melt 30g of butter in a large skillet over medium-high heat. Add the lardons and cook until they are golden brown and crispy, about 5-7 minutes. Remove the lardons with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the skillet. Add the peeled pearl onions to the skillet and sauté in the bacon fat until they are tender and lightly caramelized, about 8-10 minutes. Add the quartered mushrooms to the skillet and cook until they are browned and have released their moisture, about 5-7 minutes. Season the onions and mushrooms with salt and pepper. Remove the onions and mushrooms from the skillet and set aside with the lardons.

   ⏱️ 20 minutes
3. 3

   Finish the Red Wine Sauce: Add the 1 tablespoon of flour to the reserved red wine reduction in the saucepan. Whisk well to combine and cook for 1 minute to cook out the raw flour taste. Gradually whisk in the chicken or beef broth. Bring the sauce to a gentle simmer, stirring constantly until it thickens slightly. Reduce the heat to low and let it simmer very gently for about 5 minutes. Taste and season with salt and freshly ground black pepper. For a richer, glossier sauce, whisk in the remaining 30g of cold butter, one piece at a time, until fully incorporated (this is called 'monter au beurre'). Keep the sauce warm over very low heat.

   ⏱️ 10 minutes
4. 4

   Poach the Eggs: Bring a large saucepan of water to a gentle simmer (do not boil). Add the white wine vinegar and a pinch of salt. Crack each egg into a small ramekin or cup. Carefully slide the eggs, one or two at a time, into the simmering water. Poach for 3-4 minutes for a runny yolk and set whites. Using a slotted spoon, gently remove the poached eggs and drain them on a paper towel.

   ⏱️ 5 minutes
5. 5

   Toast the Bread: While the eggs are poaching, toast the slices of baguette or country bread until golden brown and crisp. You can do this in a toaster, under the broiler, or in a dry skillet.

   ⏱️ 3 minutes
6. 6

   Assemble and Serve: Place one slice of toasted bread on each serving plate. Carefully place two poached eggs on top of each slice of toast. Spoon a generous amount of the warm red wine sauce over the eggs. Scatter the crispy lardons, caramelized pearl onions, and sautéed mushrooms over the top. Serve immediately.

   ⏱️ 2 minutes