Oeufs en Meurette

  • 300ml red wine
  • 200ml chicken stock
  • 1 small onion  , thinly sliced
  • 1 small carrot , thinly sliced
  • 1 stick of celery , thinly sliced
  • 1 small garlic clove, crushed
  • bouquet garni of thyme, bay leaf and parsley
  • ½ tsp peppercorns
  • 1 tbs unsalted butter
  • 100g unsmoked lardons or streaky bacon cut into strips.
  • handful of button mushrooms, quartered
  • handful of pearl onions
  • 2 tsp plain flour
  • 2 tsp unsalted butter
  • 3 tbsp white wine vinegar
  • 4 fresh eggs

  1. Place the wine, chicken stock, onion, carrot, celery, garlic, peppercorns and bouquet garni in a saucepan and simmer to reduce by half.
  2. Strain the wine mixture through a fine sieve and press down to make sure you get all the liquid.
  3. In another pan fry the lardons or bacon in the butter to render the fat and get them crisp.
  4. Set the bacon aside and throw in the mushrooms to saute in the same pan.
  5. Set the mushrooms aside and then saute the pearl onions to a nice golden brown and making sure they’re tender.
  6. Thicken the sauce by mashing together the 2 tsp of flour with the 2 tsp of butter and then whisking it into the sauce over heat. Bring the sauce to a boil to make sure the flour cooks and becomes thick enough to coat the back of a spoon.
  7. Season to taste.
  8. Bring about a litre of water to a simmer (not a rolling boil as this will break the eggs) and add the vinegar. Give the water a gentle stir to swirl the water and crack an egg gently into the water over where the bubbles are coming up. Maintain at a gentle simmer and poach the egg for about 3 to 4 mins. Set the egg aside to drain and repeat with the rest.
  9. Place an egg on a serving plate and spoon over the sauce, making sure to include some of the bacon, mushrooms and pearl onions. Serve with warm baguettes and a side salad.


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