Inspired by Eggs Meurette…but definitely not Eggs Meurette

These eggs could help elevate your status one level above the Olsen twins.

Authors Note: This definitely isn’t eggs meurette. There’s no meurette sauce. I was just inspired by the poached-eggs-red-wine theme this dish offers because I like BOTH poached eggs and red wine. Enjoy!

 

My mom’s favorite dish at Keith McNally’s Balthazar is Eggs Meurette. She loves it so much, she hand-wrote Mr.McNally a charming plea to bring the dish back on the menu when she saw it was missing. As a response, not only were these eggs placed back on the menu, but she was very kindly given special-guest-status (it is rumored she is one level “above” the Olsen Twins). For allegedly helping to make us more important than Mary-Kate and Ashley, Eggs Meurette is a rather meaningful dish in my family.

I wouldn’t dare try to pull off this Balthazar dish at home having just rolled out of bed and would not prompt any of you to do the same (for who has veal bones lying around in their fridge?). However, I do encourage you to attempt a much easier and much lower-cholesterol (not that it matters) take on these lovely œufs. The lentils give a hearty flavor, and nestled under poached eggs cooked just right, this is a wonderfully satisfying breakfast.

 

Ingredients (Serves 1):
  • 2 eggs
  • 1 cup of cooked lentils
  • 1/4 an onion finely chopped
  • 1/4 tsp of garlic powder
  • 1 tbsp of red wine
  • 2 tbsp of olive oil
  • White vinegar
  • Parsley
  • 1/2 tsp of balsamic vinaigrette
  • Salt and Pepper
  • 5-6 chesnut mushrooms finely chopped
  • Handful of fresh kale or spinach

Directions:

  1. Crack open two eggs into separate cups. Bring a large saucepan of water to simmer. Once the water is simmering, pour in a tablespoon of white vinegar and a tablespoon of salt. With a spoon or whisk, create a swirling motion and drop the eggs in. Let them sit there for 4 1/2 minutes.
  2. In another saucepan, pour in a splash of olive oil and then the onions and mushrooms. Turn the heat on between medium-high. Once they’re close to cooked (onions are brown and the mushrooms are soft) add in the cooked lentils, wine, garlic powder, and balsamic vinaigrette. Use salt and pepper to taste as you go (I like to use a good round of sea salt).
  3. When the eggs are ready, take them out and place them on a napkin to cool. Put a handful of fresh spinach or kale on a plate, and then the lentil mixture on top of that. Once the eggs are a little cooler (after about a minute) pop those on top. Add a pinch of parsley.

This content was originally published on Katie’s website. Check it out!

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