Advertisement
Oeufs en meurette
Eggs in Wine Sauce
- Serves
4 to 6
- Difficulty
Easy
By Keith Floyd
Published 1987
Ingredients
2 slices 2 oz 50 g
Method
Fry the bacon in the butter and oil in a pan. Add the garlic, onion and bouquet garni. Add the wine and boil for 15 to 20 minutes.
Remove the bacon and strain the sauce. Return the sauce to the pan and add the bacon. Poach the eggs in the sauce.
Serve the eggs on slices of bread fried in pork or goose fat. Cover with the sauce and bacon cubes.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe