Oeufs en Meurette

Step 1

Cut the bread into ½-inch cubes by laying each slice flat and slicing horizontally, then vertically, then across, creating small squares.

Step 2

Place each mushroom gill-side down on the cutting board and slice straight down through the cap into ¼-inch-thick slices, resembling bread slices.

Step 3

Heat 1 tablespoon of butter in a 10-inch skillet over medium-high heat until it foams and the foam begins to brown, about 90 seconds.

Step 4

Add the bread cubes to the hot skillet and stir every 20 seconds until they turn the color of light toast with darker edges, about 3 minutes total.

Step 5

Transfer the toasted bread cubes to a small plate and set aside.

Step 6

Return the skillet to medium heat and add 1 tablespoon of butter, then add the pearl onions and cook undisturbed for 2 minutes until the bottoms turn golden.

Step 7

Stir the onions and cook for another 2 minutes, shaking the pan occasionally so they brown on all sides.

Step 8

Add the mushroom slices to the skillet and stir constantly for 3 minutes until they release their liquid and the pan looks wet.

Step 9

Sprinkle the flour over the vegetables and stir for 30 seconds until no white powder remains and everything looks coated.

Step 10

Pour in the red wine and vegetable broth, then scrape the bottom of the skillet with a wooden spoon to loosen any stuck-on brown bits.

Step 11

Increase the heat to medium-high and bring the liquid to a steady simmer—you'll see large bubbles breaking the surface constantly—then reduce to medium-low.

Step 12

Simmer uncovered for 12 minutes, stirring occasionally, until the sauce darkens to the color of cola and coats the back of a spoon.

Step 13

While the sauce simmers, fill a shallow saucepan with 2 inches of water and bring it to a gentle simmer over medium heat—small bubbles should rise slowly from the bottom.

Step 14

Crack one egg into a small cup, then gently pour it into the simmering water and cook for 3 minutes until the white is opaque but the yolk still jiggles slightly when you nudge the pan.

Step 15

Using a slotted spoon, carefully lift the poached egg and transfer it to a clean small bowl; repeat with the remaining three eggs, poaching them one at a time.

Step 16

Season the red wine sauce to taste by stirring in salt and pepper a pinch at a time, tasting after each addition.

Step 17

Stir the remaining 1 tablespoon of butter into the sauce until it melts and the surface looks glossy, about 30 seconds.

Step 18

Divide the red wine sauce and vegetables between two shallow bowls, pouring them into the center and bottom.

Step 19

Carefully slide two poached eggs into each bowl, positioning them in the center of the sauce so they rest on the vegetables.

Step 20

Scatter the toasted bread cubes over the top of each bowl, distributing them evenly across the surface.