So, I made Eggs Meurette again this morning but this time with white wine. I used a a fruity Cali Chard, but the sauce came out so tart that I added some sugar to fix the sauce, n then some salt, no then some more sugar n then damn! So I’m going to remake the sauce and start that from scratch! I do love poaching the eggs in advance and saving them in ice water. I never did this before, but it works like a charm!