breakfast · everyday
Oeufs en meurette
Burgundian poached eggs in a glossy red wine, bacon and mushroom sauce over garlic toast.
- Time
- 45min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Crisp bacon, add shallot and mushrooms and brown; remove.
-
2
Add wine, stock, thyme and bay and boil until reduced by half.
-
3
Strain into a wide pan and keep at a gentle simmer; poach the eggs in it 3 minutes and lift out.
-
4
Whisk the butter-flour paste into the wine until glossy and thick; return bacon and mushrooms.
-
5
Set eggs on garlic toast, spoon sauce over and finish with parsley.
