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Oeufs en Meurette
Poached eggs in red wine sauce
Preparation info
- Serves
4
as a main course - Difficulty
Medium
- Ready in
45 min
Appears in
By Anne Willan
Published 1987
‘Meurette’ is a red wine sauce and one of the grand Burgundian traditions, combining bacon and onions with whatever happens to be the local vintage. Red wine contributes a fruity richness that is totally lacking in a white wine sauce.
Ingredients
a bottle 475 ml 16 fl oz
Method
To poach the eggs, bring the wine and stock to a boil in a sauté pan or shallow saucepan. Break four eggs, one by one, into places where the liquid bubbles. Lower the heat and poach the eggs for 3–4 minutes until the yolk is fairly firm but still soft to the touch. Transfer the eggs to paper towels to drain and poach the rest. Strain the cooking liquid and set it aside.
For the sauce,
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