Oeufs en Meurette (Poached Eggs in Red Wine and Bacon Sauce)
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Ingredients
- 8 eggs
- 150 g smoked bacon lardons
- 400 ml red wine
- 150 ml beef stock
- 3 shallots, finely sliced
- 2 garlic cloves
- 30 g unsalted butter
- 1 tbsp plain flour
- 1 tbsp white wine vinegar
- 1 crusty baguette, to serve
Nutrition (per serving)
- Calories
- 591 kcal
- Protein
- 27 g
- Carbohydrate
- 41 g
- of which sugars
- 4.7 g
- Fat
- 26.3 g
- of which saturates
- 10.8 g
- Fibre
- 2.6 g
- Salt
- 2.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the bacon lardons in a dry pan for 5 minutes until golden and crisp, then set aside, leaving the fat in the pan.
- 2
Add the shallots and garlic to the pan and cook for 4 minutes until soft.
- 3
Pour in the red wine and beef stock, bring to a simmer and cook for 10 minutes until reduced slightly.
- 4
Mash the butter and plain flour together to a paste, then whisk into the sauce a little at a time until thickened. Stir the bacon back in and keep warm.
- 5
Bring a separate pan of water to a gentle simmer with the white wine vinegar. Crack the eggs in one at a time and poach for 3 minutes until the whites are set but the yolks are still soft.
- 6
Lift out the poached eggs with a slotted spoon and drain briefly.
- 7
Spoon the red wine and bacon sauce onto warm plates, top with the poached eggs and serve with crusty baguette.
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