4 munchies: A classic Burgundian entrée, the perfectly poached egg was nestled in a delicious meurette sauce made from red wine, bacon, diced carrots, onions, mushrooms, and lardons. For added richness to the bold flavours of the wine, break the egg and stir the runny yolk into the sauce. The fragrant, buttery croutons broke up the smooth and soft textures of the rest of the dish with crispness and structure. #Burpproved