Ta da !!!
My first Eggs Meurette! Absolutely delicious. I reheated the poached eggs in hot water as directed. I’ve never done this before, but I’ve heard for years how you can poach your eggs in advance, and reheat them…it worked! I had to adjust the final taste on the sauce as I let the wine and broth reduce too much, but with a dash of beef stock, sugar to even out the acidity, and salt to taste…Fucking awsome!
NOTE: the eggs poached in the wine, broth combo is essential, as it gives the eggs that deep red, purplish color, and adds to the flavor of the entire dish.