Poached Eggs in Red Wine (Oeufs en Meurette) for New York Times

I love my assignments for the New York Times, because I'm so often introduced to new, amazingly  delicious recipes. My latest one is no exception. When I heard "poached eggs", at first I thought, hmm...that doesn't sound too exciting, but boy was I wrong! The key to this recipe, is apparently a "generous amount of red wine vinegar". 

This classic French dish (thus the Oeufs en Meurette) pairs poached eggs with a hearty sauce made with the red wine vinegar as it's base, and including lardons, mushrooms and onions. While we typically think of eggs for breakfast, serve this with a nice crusty French bread and some salad greens for a filling lunch or dinner!


Click here for the recipe and enjoy!