Legend has it that each of the folds in a French chef’s toque represents a different way of preparing eggs. Oeufs en meurette is one of my favorites—poached eggs swimming in a hearty red wine stew studded with bacon, mushrooms and pearl onions. The dish hails from France’s Burgundy region, where you’ll also find such classics as boeuf bourgignon and coq au vin. The sauce and garnishes for oeufs en meurette are very similar to those of the latter. There’s a chicken-and-egg joke in there somewhere.
On many menus, you’ll find this poached egg dish as a starter, but I like to make it the main event. It’s the perfect warming meal for a cold winter day, especially with crusty bread to soak up every last drop.