Name: Les oeufs en meurette (Poached eggs with vegetables and red wine)
Yield: For 6
Cuisine: French
Ingredients: Freshly ground pepper; A few sprigs of parsley; 1 teaspoon potato starch; 1 teaspoon salt; Bouquet garni–parsley, fresh or dried thyme, bay leaf; 6 slices pain de mie au lait; 6 eggs; ¼ pound (115 g) unsliced bacon, diced; 2 medium-sized shallots, peeled and minced; 1 bottle good red wine; 1 medium-sized carrot, peeled and diced; 6 tablespoons (85 g) butter

Preparation info

For
6

Difficulty
Medium

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

6 tablespoons (85 g) butter
1 medium-sized carrot, peeled and diced

Europe
France
Lunch
Starter
Mediterranean

Method

Melt 2 tablespoons (30 g) butter in a skillet and stir in the diced carrots, shallots, and bacon. Cook gently over medium heat for 8 to 10 minutes, stirring from time to time, then pour in 1 cup (