BRENDAN: Today we're making a dish from Burgundy.

It's called oeuf in meurette.

SETH: Oeuf en meurette.

All right.

I do not speak French, but I do know enough to know that oeuf means egg.

What's en meurette?

BRENDAN: En murette is basically a red wine sauce made with the local pinot noir from Burgundy.

SETH: So this is more of a kinda rustic country French dish?

BRENDAN: Yeah.

I had this dish, uh, in Burgundy with my wife on our honeymoon.

I saw it on menus everywhere, so I ate it sometimes multiple times a day.

SETH: Well, I've never heard of it, so I'm excited, uh, to give it a shot.

Is this the wine sauce right here?

BRENDAN: Yeah, this is the wine sauce.

We have a reduction of pinot noir.

I like to add a little bit of port to bring some sweetness to the party, some French red wine vinegar, some aromatics like shallots and garlic and some thyme.

The first thing we're going to do is we have our uh, warm wine bath, that's going to be the poaching liquid for the egg.

We're going to drop our egg in there.

There's enough acidity in the wine that kinda coagulates the white and gets the poaching process going.

SETH: I love eggs, I love wine.

So I guess the two of them together, it's going to make good stuff.

BRENDAN: It's a very interesting combination, I would say.

So the garnish, the traditional garnish for oeuf en meurette is the garniture de bourguignon.

It's bacon lardon, some pearl onions and some button mushrooms.

SETH: This is really uh, country cooking right here.

BRENDAN: Absolutely.

It's going to render out the bacon, get it crisp.

Before we add the rest of our ingredients.

The egg is actually served on toast, so we're going to get that toasting in the salamander.

We're going to go ahead and finish our sauce.

We have our strainer, our chinois... SETH: Whatever's left behind, that's just the shallots and the other aromatics?

BRENDAN: Yeah.

It's given all it has to the sauce, all the flavor is in the reduction.

We're going to keep this warm, the back of our stove, going to go ahead and get our mushrooms going with our bacon lardon.

We're going to go ahead and check on our egg.

SETH: Poaching an egg, when done right, it's my favorite way to do it.

So often though it's done wrong.

BRENDAN: There's no recipe, right?

It's a technique, so it's something you gotta poach a bunch of eggs, till you get a perfect poached egg.

Going to go ahead and add a little bit of thyme.

Check on our toast.

Toasted up nice, keep that warm.

I'm going to go ahead and add a little bit of shallots, some sliced garlic in there.

I'm going to go ahead and season our, our mushrooms.

Salt and pepper.

These are the petals basically of our pickled pearl onions.

They bring a crunch and a little acidity to finish the dish.

All right, we're going to check on our poached egg.

We give it a little... Just to make sure that the yolk is not overcooked and the white is set.

Looks perfect.

We got a little bit of a chiffonade of parsley to our mushrooms.

Shut that off, we're going to plate our dish.

At the base, we're going to do a little bit of our onion soubise, top that with our country toast, get our egg out of its wine bath.

SETH: Wow.

I've never seen an egg that color before.

BRENDAN: It kind of looks like a heart almost.

That goes right on top of our bread.

Next, sauce the egg with our beautiful sauce meurette.

SETH: That just has the nicest velvety texture, I can already tell.

BRENDAN: Around our lardons, our mushroom and our pickled pearl onion, garnish with a little parsley.

And here's our oeuf en meurette.

SETH: That is beautiful.

All right, chef, I've never seen a dish in this color before.

Also, a lot of wine in the sauce.

What kind of wine are we pairing with it?

BRENDAN: I like to pair it with Beaujolais from southern Burgundy.

It's light and has good acidity.

It cuts through the richness of the dish.

SETH: Beaujolais it is.

Cheers.

BRENDAN: Enjoy.

(clink) SETH: All right.

Of course my favorite part of a poached egg, checking out that yolk.

Oh, ho, ho, ho, ho!

Look at that.

Mmm!

You did it, chef.

That is perfectly poached, that egg, and that sauce on top.

A little hint of the vinegar, a little hint of the acid.

And I got to try it with some toast and some of these other fixings as well.

BRENDAN: Definitely.

SETH: Oh, that crunch.

Perfect counterpoint to the egg.

What's your favorite part of this dish?

BRENDAN: I like a little bit of everything together and then the sauce at the end definitely get the spoon in there.

SETH: All right, I'll see if I can mix a few things together here.

Just good country cooking.