Name: Poached Eggs with Red Wine Sauce (Oeufs en Meurette)
Yield: Makes 6 brunch or Breakfast Servings, or 12 First-Course Servings at a larger Meal
Cuisine: French
Ingredients: 12 eggs, as fresh as possible; 2 tablespoons finely chopped parsley (chopped at the last minute); ¼ pound [115 g] cold butter, cut into 6 slices; pepper; 2 teaspoons Cognac (optional); 1 teaspoon good wine vinegar; 1½ tablespoons all-purpose flour; 4 tablespoons butter; ½ tablespoons butter, softened; 1 medium carrot, peeled, cut lengthwise into 3 or 4 strips, and sliced thin; ⅓ pound [150 g] prosciutto end, pancetta, or veal or pork trimmings, cut roughly into ½-inch [.5 cm] cubes; salt; 12 thin slices dense-crumbed white bread (such as thin-sliced white bread); 1 small bouquet garni; 3 cups [750-ml bottle] full-bodied red wine; 1 tablespoon butter; ½ stalk celery, sliced thin (optional); 1 medium onion, chopped coarse

Preparation info

Makes
6 brunch

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

For the Eggs and Sauce Base

12 eggs, as fresh as possible
salt
⅓ pound [150 g</

Method

To Prepare the Eggs and the Sauce Base

Poach the eggs by cracking them just above the surface of a frying pan filled with well-salted, gently simmering water. You may have to turn up the heat as you add eggs and they cool the water, but don’t let the water actually boil. Poach the eggs 4 at a time for about 4 minutes each, take them out of the water with a