Eggs in White Wine Sauce

By corlear

Oeufs en Meurette au Beaujolais Blanc

Dominique-Anne's Recipe

Ingredients

• 2 shallots
• 50 gr mushrooms
• 1 head of garlic
• 250 gr of unsmoked bacon
• Bunch of parsley
• Butter
• 1 soupspoon of flour
• 1 soupspoon of thick cream
• vinegar
• 1 soupspoon of olive oil
• 2 chopped tomatoes
• Garlic toasts

Details

Servings 6

Preparation

Step 1

The Sauce:
In the melted butter; soften
the chopped shallots, the mushrooms stalks, the head of garlic finely chopped, the bacon in small chunks
and parsley stalks. Ad the soupspoon of flour and slowly pour in the bottle of white Beaujolais. Cook gently for half an hour. Strain the sauce, reduce a little if necessary and then add large spoonful of thick cream. Keep warm.

The eggs:
Poach the eggs in boiling water to which you have added a splash of vinegar and olive oil. Cook roughly __ minutes until the white surrounding the yellow is firm. (Use the freshest eggs available)

Garniture:
Cook the mushrooms in a little olive oil. Heat the chopped tomatoes in the same pan.

Remove eggs, dry and place in a soup plate. Cover with the warm sauce and surround with mushroom & tomatoes. Decorate with 2 garlic toasts and Sprinkle with chopped parsley.

Serve immediately.

Bon appetit