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Oeufs en Meurette, at home

Serves 4

The poached eggs can be prepared up to a day ahead, stored in cold water in the fridge and reheated for one minute in hot water. Similarly, the sauce can be prepared ahead and refrigerated. Since you're not likely to make French fries at home, a great accompaniment for these upscale eggs is Tater Tots.

8 large eggs

1 tablespoon butter

5 ounces prosciutto end, pancetta or slab bacon, in ¼-inch dice

1 medium carrot, peeled and coarsely chopped

1 rib celery, sliced

1 medium onion, coarsely chopped

½ ounce dried porcini mushrooms (no need to soak)

1 teaspoon demiglace, such as Demi-Glace Gold

1 bottle red wine (I use inexpensive Australian shiraz)

5 sprigs parsley

3 sprigs fresh thyme

1 bay leaf

8 thin slices rustic bread

2 tablespoons butter

8 ounces cremini mushrooms, quartered

4 tablespoons butter

1 teaspoon red wine vinegar

2 teaspoons brandy

Salt and pepper

1. Poach the eggs for three minutes in salted water and transfer them to an ice bath. Set aside.

2. To make the sauce: In a medium saucepan, melt the 1 tablespoon butter over medium heat. Add the prosciutto, carrot, celery, onion and porcini, and cook, stirring occasionally, until vegetables are wilted and beginning to brown, about 10 minutes. Add demiglace and 1 cup of the wine, raise heat to high, and reduce until the liquid is nearly gone.

Add the remaining wine, parsley, thyme and bay leaf. Reduce heat to medium-low and simmer uncovered 30 minutes or until about 1 cup of liquid remains. Strain out the solids and discard them.

3. To make the croutons: Using a glass or biscuit cutter, cut a crustless circle out of each slice of bread. Melt the 2 tablespoons butter in a skillet over medium heat. Toast the circles of bread in the butter, about 2 minutes per side. Remove to a plate and set aside.

4. To reduce the sauce: Put the sauce in a clean saucepan with the creminis and reduce over medium heat until you have about ½ cup of liquid. Add the 4 tablespoons butter, vinegar, brandy and salt and pepper to taste. Stir until butter is melted.

5. To plate the dish: Place 2 croutons each on 4 plates and keep warm in a low oven. Reheat the poached eggs by draining the ice water from their bowl, pouring boiling water over the eggs, and letting them sit for one minute. Place one egg on each crouton and spoon sauce over. Serve immediately.

— Adapted from "Glorious French Food" by James Peterson

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