Œufs en Meurette

Name: Œufs en Meurette
Yield: Serves 4
Cuisine: France
Ingredients: salt and freshly-ground black pepper; 1 pinch marjoram; 1 pinch thyme; 1 bay leaf; 1 tablespoon lemon juice; 2 tablespoons finely-chopped parsley; 3 tablespoons butter; 4 eggs; lemon juice or vinegar; lemon juice or vinegar; 4 triangles or rounds of white bread; 1 tablespoon olive oil; ¼ pound diced green bacon; 1 clove garlic, finely chopped; 1 medium onion, finely chopped; ¼ pint hot beef stock; 1 tablespoon flour; salt and freshly-ground black pepper; ¼ pint red wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

¼ pound diced green bacon
1 tablespoon olive oil
1 medium

Europe
France
Mediterranean
Breakfast

Method

Sauté diced green bacon in olive oil until golden. Remove bacon bits and reserve. Sauté finely-chopped onion and garlic in the resulting fat until transparent; sprinkle with flour and blend well. Add hot beef stock and wine alternately, stirring all the time, and simmer until sauce is thick and smooth. Add salt and freshly-ground black pepper to taste, marjoram, thyme and a bay leaf, and simmer