Eggs poached in red wine sauce - Ouefs en Meurette
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Eggs poached in red wine sauce - Ouefs en Meurette
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A classic French dish of eggs poached in red wine sauce or Ouefs en Meurette
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Ingredients
Red wine sauce:
- 750 ml 3 cups Beyerskloof Pinotage
- 500 ml 2 cups Beef stock
- 8 large free-range eggs - as fresh as possible
- 1 onion – thinly sliced
- 1 carrot – thinly sliced
- 1 stalk celery - sliced
- 1 garlic clove crushed
- 1 bouquet garni
- 1/2 tsp peppercorns
Croûtes / toasts:
- Use 8 slices of sourdough bread bread I like sourdough cut into rounds. Fry these in 30ml of sunflower oil and 30g butter or what I did, and fried them in the leftover pan fat after frying the bacon, onions and mushrooms. Rub finished croûtes / toasts with a cut fresh clove of garlic.
Garnish:
- 30 grams butter
- 170 grams button mushrooms trimmed and quartered
- 170 grams Bacon cut into lardons
- 330 grams pearl onion – cleaned left whole
Instructions
- Bring the wine and beef stock to the boil and poach the eggs for 3 – 4 minutes. Set aside and refrigerate if you are using it later. Add the onion, carrot, celery, garlic, peppercorns and bouquet garni to the red wine stock and simmer for 30 minutes. Strain and reduce this to sauce consistency.
- Fry onion, mushroom and bacon in a pan with butter until cooked add to sauce and simmer for 20 minutes.
- Place the eggs into boiling water with a slotted spoon one at a time to warm through for one minute only. Place an egg on top of the croûte and add the sauce and garnish.
- To make a bouquet garni, simply tie a selection of herbs on the stalk together with string. For this dish, I used parsley, rosemary and thyme.
Notes
- This dish is best eaten straight away. The red wine sauce can be stored and reheated later.
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