Eggs Meurette with Ragout and Pinot Noir

by Chef Marc Thuet

2 eggs
2 slices whole wheat baguette, cut
2 tbsp butter
24 organic shiitake mushrooms, thickly sliced
1 slab organic bacon, double smoked, ¼ inch thick
16 organic pearl onions, peeled
3 shallots, peeled and finely chopped
3 tbsp balsamic vinegar
2 cups Pinot Noir
2 cups demi glaze

butter, to taste
salt, to taste
pepper, to taste

• To prepare ragout, cut bacon into small pieces.
• Place bacon pieces into a saucepan and cook until golden.
• Remove bacon from pan and set aside.
• Pour off any remaining fat on saucepan; add mushrooms and sauté.
• Put shallots and pearl onions onto saucepan with mushrooms.
• Add bacon back to saucepan, add vinegar to saucepan and let vinegar evaporate.
• Add wine and reduce by half.
• Add demi glaze and reduce by a quarter; let ragout cook and set aside.
• In a pan, fry baguette in butter; when it is golden, set aside.
• In simmering water, poach eggs; add small amount of vinegar.
• Place baguette slices on a serving plate.
• Add egg onto each slice.
• Spread ragout over eggs and serve.