Oeufs en Meurette
This recipe is from the now defunct Peter Kump New York Cooking School. Oeufs en meurette are a Burgundian specialty of poached eggs in red wine sauce.
6 large eggs, poached
1 Tbsp. each of classic mirepoix (finely diced carrots, celery, onion, and ham)
8 Tbsp. unsalted butter, clarified
2 to 3 cups hearty red wine, Burgundy is preferred
1 to 2 Tbsp. beurre manie (butter that is kneaded with equal parts flour)
Eggs are delicious. Eggs are boring. Eggs are a perfect little package of protein. Eggs can be dangerous. Eggs are good for you. No, they’re bad for you. All of these things are true. Eggs are confusing!
As a cook and someone interested in nutrition, I believe in the sunny side of eggs. As a pastry chef, I constantly marvel at the egg’s ability to be transformed into a light and airy souffle or meringue or a rich custard or ice cream. They are simple; they are complicated.