Photograph of the finished Oeufs en meurette

France · Trứng chần trong sốt vang Meurette

Oeufs en meurette

45 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Red wine Red wine 1 l
  • Photograph of Bacon Bacon 160 g
  • Photograph of Shallots Shallots 2
  • Photograph of Mushrooms Mushrooms 240 g
  • Photograph of Unsalted butter Unsalted butter 100 g
  • Photograph of Flour Flour 48 g
  • Photograph of Bread Bread 240 g
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Parsley Parsley 16 g

Method

  1. 1 Fry the bacon and mushrooms in butter for 8 minutes, then remove and set aside, leaving the fat in the pan.
  2. 2 Sauté the shallots in the oil, sprinkle with flour and stir for 1 minute, then pour in the red wine and simmer until reduced to two-thirds.
  3. 3 Lower the sauce to 85 degrees and poach the eggs directly in the wine sauce, not in water — this method gives the egg whites the characteristic dark purple color of a meurette.
  4. 4 Blanch the eggs for exactly 3 minutes, then remove them using a slotted spoon, being careful not to break the yolks.
  5. 5 Toast garlic-crusted bread, arrange eggs on top, then drizzle with sauce along with bacon, mushrooms, and parsley.
Start cooking