Oeufs en Meurette
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Oeufs en Meurette
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Poached eggs, nestled in a hearty Burgundy wine sauce, over a crisp slice of garlic toast, Oeufs en Meurette is a classic dish of the Bourgogne region of France.
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Ingredients
The Meurette
- 8 thick slices bacon, cut into 2” pieces
- 1 onion, diced
- 2 garlic cloves, minced
- ½ lb mushrooms, cleaned and sliced thick
- 2 Tbsp unbleached all-purpose flour
- 1 bay leaf
- 1 tsp thyme
- ¾ tsp salt
- ½ tsp sugar
- ½ tsp parsley
- ¼ tsp ground black pepper
- 1 ½ c Burgundy wine
- ¾ c beef broth (we prefer low sodium)
The Garlic Toast
- 4 lices french bread, cut 1” thick
- 1 garlic clove, sliced in half
The Eggs
- 8 cups water
- 3 Tbsp white vinegar
- 4 eggs, cold
Instructions
The Meurette
- In a large, non-stick skillet add bacon pieces and fry over medium-high until crisp (5 min). Remove bacon and dry on paper towels. Drain most of the fat from the skillet into a small mug. (Set this aside in case you need extra while sautéing the veggies.)
- Add onions and minced garlic to the remaining bacon grease in the skillet and sauté over medium-high heat until soft and just starting to brown (2-3 min). Add sliced mushrooms and sauté until they begin to soften (2-3 min). Sprinkle flour over the veggies and stir to coat evenly. Reduce heat to medium and cook 1-2 minutes until the flour begins to turn a golden brown.
- Add the bay leaf, clove, thyme, salt, sugar, parsley, and pepper. Mix well. Pour in the red wine and beef broth, scraping up any stuck bits as the liquid sizzles. Return the cooked bacon to the pan. Over high heat, bring the mixture to a boil. Reduce the heat to medium-low and simmer, uncovered until the sauce is thick (25-30 min), stirring occasionally.
The Garlic Toast
- While the sauce is simmering, brush the bread slices with garlic and toast in a small, non-stick frying pan with a little bacon grease over medium-high (5-7 minutes per side).
The Eggs
- Bring water and vinegar to a boil in a large saucepan, reduce heat to medium-high to maintain a steady simmer, but not a rolling boil. Break one egg into a small bowl.
- Using the back of a wooden spoon, create a whirlpool in the boiling water by stirring quickly in one direction. Slide the egg from the bowl into the center of the whirlpool. Poach the egg for 2-3 minutes, until the whites are firm, but the yolk still gives to the touch.
- Remove the egg using a slotted spoon and place on a paper towel to drain.
- Continue with the remaining eggs.
To Serve
- Place each toast on a serving dish. Cover with wine sauce, and place a poached egg on top.
- Serve with a green salad.
Nutrition Information
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Calories
351kcal
(18%)
Carbohydrates
31.1g
(10%)
Protein
17.3g
(35%)
Fat
10.4g
(16%)
Saturated Fat
3.2g
(16%)
Cholesterol
177mg
(59%)
Sodium
1148mg
(48%)
Fiber
2.4g
(10%)
Sugar
5.2g
(10%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 31.1g | 10% |
| Protein | 17.3g | 35% |
| Fat | 10.4g | 16% |
| Saturated Fat | 3.2g | 16% |
| Cholesterol | 177mg | 59% |
| Sodium | 1148mg | 48% |
| Fiber | 2.4g | 10% |
| Sugar | 5.2g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
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