Stéphane Reynaud

Œufs Meurette

Poached Eggs in Red Wine Sauce

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Preparation info
  • For

    6

    • Difficulty

      Medium

    • Ready in

      45 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Eggs 6
  • Red wine 2 glasses
  • Wine vinegar 200

Method

  1. Peel the shallots and quarter them lengthways, cut the bacon into chunks, and peel and crush the garlic clove.
  2. Sauté the bacon pieces and shallots in the butter, add the flour, gently brown for 5 minutes, add the red wine, bay leaf and spring onions, and simmer for 20 minutes to thicken the red wine sauce.
  3. Poach the eggs in enough simmering water and