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This is an aspect of gastronomy that is not well known even among wine lovers. Here is some advice [...

 

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"Oeufs en meurette"

It has to be tasted [...]

 

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Oeufs en meurette

It has to be tasted...


Ingredients

 

Pain d'épice

1 onion
2 shallots
1 clove of garlic
A mix of parsley, thyme and bay leaf
0.33 lb of bacon
0.11 lb of butter
                                0.03-0.04 lb of flour
                                1 bottle of Burgundy red wine

 

Preparation

 

Mince onion, shallots and garlic finely
Cut the bacon in cubes, and brown it with the butter and the minced ingredients

Dredge with flour and then slightly brown it
Put the red wine on, add the mix of parsley, thyme and bay leaf, and then salt and pepper
Cover and let it simmer on a low heat for half an hour
You have time to prepare the croutons by toasting garlic bread
Once your sauce is ready, you can filter it, and keep bacon and juice for later
Poach the eggs for 3 minutes in the wine sauce. The egg white has to be well done, the egg yellow soft-boiled
In a hot bowl, put the eggs onto the croutons, cover with the sauce after checking salt and pepper
• Serve hot, with the wine used for the sauce preparation

 

Bon appetit !

 

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