Les Oeufs en Meurette

By corlear

Ingredients

• For the Garnish:
• 12 eggs
• 12 round slices of bread
• 3 gr Grbacon
• 100 gr small onions
• 500 gr white mushroom
• For the Sauce:
• 2 liter red wine
• 1 liter of sauce from beef bourguignon or coq au yin
• 5 cl wine vinegar
• 2 cloves of garlic
• 2 shallots
• salt
• pepper
• sugar
• For the Rue:
• 70 gr butter
• 70 gr flour

Details

Servings 6

Preparation

Step 1

Garnish:
Wash and slice the mushrooms, then cook them for 10 minutes, salt them. Cut the bacon in small pieces and blanchir (put the bacon in cold water and let them boil for few minutes to take off the salt). Peel the onions and cook them in salt and sugary water. Drain them and brown them. Fry the round slice of bread.

Sauce:
Produce 1 liter of wine with garlic and the shallots, thinly mince. Salt, pepper and add the sugar. Add also the clove and let this reduce. Reduce to half and add the cold rue.

Cooking of the eggs:
Flambé the vinegar and the wine in a big pan, add the eggs in the pan and let them cook 1 minute and 30 seconds. The vinegar and the wine should be at a very low temperature.

Take a dish and put the eggs on the croutons and add the sauce on the top of it.