Eggs Poached in a Red Wine Sauce

By corlear

Oeufs en Meurette

SARL LE SERBET
Selection Becky Wasserman

Ingredients

• AT THE LAST MOMENT:
• 12 eggs (the freshest possible)
• 200 grams slab bacon cut into small cubes
• 3 to 4 bottles of a good Sourgogne Rouge
• 2 large onions
• 4 cloves of garlic
• salt and pepper to taste
• 12 slices of bread toasted and rubbed with raw garlic
• bacon cubes
• 6 soup dishes
• a large soup ladle
• a small ladle
• a perforated ladle

Details

Servings 6

Preparation

Step 1

THE REP WINE 5AUCE (prepared in advance even a day before)

In a heavy saucepan, large enough to poach six eggs at the same time, brown the bacon cubes in a bit of cooking oil. When nicely browned, remove and keep aside.

In the remaining fat, lightly brown the chopped onions and crushed garlic cloves.

Add a medium-sized soup spoon of flour, stir well, until lightly browned.

Add the wine and bring to a boil.

Carefully, carefully "flamber" the wine and keep it flaming for as long as possible. IF YOU ARE USING AN EXHAUST FAN, REMEMbER TO TURN IT OFF BEFORE YOU LIGHT YOUR MATCH!

When the flames dies down, taste, and add salt and pepper.

Let simmer for two and a half to three hours until the sauce is reduced by at least 1/3 of its original volume.

Taste once again. Adjust seasoning if necessary. If the sauce or "meurette" seems too acid, add one to two large spoonfuls of sugar to taste.

AT THE LAST MOMENT:
Prepare the following in advance so that you can work quickly.

Bring the sauce to a simmer.

Working quickly, break an egg into the soup ladle and set carefully onto the sauce, break second egg, etcetera.

The eggs will poach very rapidly in about two to three minutes. In general, the first egg will be cooked when you begin to poach the sixth egg. Some people prefer to poach the eggs in water so as not to discolor the egg whites. I find that the taste is not the same.

In each soup dish place two slices of the toasted and garlicked bread, a few bacon cubes, 2 poached eggs, and cover with a small ladles worth of sauce.

Serve immediately and encourage your guests to start when served as this dish should be eaten when it is hot. Best eaten with soup spoons, and best when served to a very informal gatherjng of good friends.

bon appétit
A note from becky do not be shocked by the number of bottles of bourgogne Rouge used for this burgundian dish.
Porninque usually tosses in seven bottles but the burguet cellar is not lacking in raw material. It is evident that you
will be poaching the second batch of eggs while the first batch is being consumed. Another solution would be to
serve each guest a first egg, followed by a second egg.