Photograph of the finished Œufs en meurette

France · Trứng chần sốt vang đỏ kiểu Bourgogne

Œufs en meurette

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Red wine Red wine 600 ml
  • Photograph of Bacon Bacon 160 g
  • Photograph of Mushrooms Mushrooms 240 g
  • Photograph of Dried shallots Dried shallots 120 g
  • Photograph of Unsalted butter Unsalted butter 60 g
  • Photograph of Flour Flour 32 g
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Bread Bread 120 g
  • Photograph of Bay leaf Bay leaf 2 leaves
  • Photograph of Thyme Thyme 4 g

Method

  1. 1 Slice the bacon into small strips, sauté in butter until golden brown, then add the shallots, garlic, and mushrooms and stir-fry for 5 minutes.
  2. 2 Sprinkle flour over the mixture and stir for 2 minutes, then add the red wine along with the bay leaves and thyme.
  3. 3 Simmer for 20 minutes until the sauce is reduced by half and becomes thick and glossy.
  4. 4 Boil a pot of water with a little vinegar, stir, then poach the eggs for 3 minutes so that the yolks remain runny.
  5. 5 Toast the bread slices until crispy, then rub garlic on top.
  6. 6 Place the egg on the bread, pour the hot red wine sauce over it, and serve immediately.

With an appliance

  • Oven 52 min

    Replace step 3: place the uncovered pot of wine sauce on the middle rack of the oven at 170 degrees for 22 minutes; about 2 minutes longer than on the stovetop, but the sauce will thicken evenly, won't burn, and won't need stirring. Keep the eggs poached separately in step 4 to maintain their runny yolks.

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