Oeufs en Meurette

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 75 g (3 oz) streaky bacon, rind discarded, cut into small pieces
  • 8 small onions, peeled</


Heat the bacon gently in a small frying pan, and when the fat runs, add the onions. Cook on a low heat until the onions are almost tender. Add the butter, raise the heat slightly, and fry the mushrooms.

Remove from the heat while you poach the eggs. Pour the wine into a shallow pan (another frying pan, or a sauté pan is ideal), and bring to the boil.

Crack the eggs, and slide th