Oeufs en meurette

Eggs in red wine sauce

An easy and very tasty meal with poached eggs cooked in a red wine sauce. This is a very traditional meal and simple to prepare, often served when meat was lacking and expensive.

  • 6 large eggs.
  • A bottle of red wine, (table wine is fine, nothing expensive).
  • Salt, pepper, parsley, thyme.
  • 25 g of corn flour.
  • 50 g of butter
  • 6 pieces of toast which are pasted with garlic

Heat the red wine in a saucepan until it is simmering. Poach the eggs in the wine for a few minutes. When the eggs appear to be ready, remove them from the liquid and put aside. (5 minutes)

With the remaining sauce, add the herbs, hashed onions and echallote. Add half of the butter and flour, then whisk the sauce, add the the rest of the butter. (5-10 minutes)

Keep simmering the sauce until it reduces and thickens.

Drain the mixture and then reheat this time adding some diced bacon.

When serving, place the poached eggs on pieces of garlic pasted toasts and pour the sauce on top. The more the sauce the better !. It is ready to be served.

BON APPETTIT See you next month.

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