Oeufs en Meurette

Name: Oeufs en Meurette
Cuisine: French
Ingredients: 1 tsp soft butter mixed with 1 tsp plain flour (beurre manié) for thickening; salt and pepper; 1 small onion, peeled and chopped; 1 tsp soft butter mixed with 1 tsp plain flour (beurre manié) for thickening; 4 thick, rindless, streaky bacon rashers; 25 g/1 oz butter; salt and pepper; 4 thick, rindless, streaky bacon rashers; 1 garlic clove, peeled; 8 bread slices, cut from a baguette and fried in olive oil; 12 button onions, peeled; 12 button mushrooms; 1 tbsp chopped parsley; 1 tbsp red wine vinegar; 8 eggs; 300 ml/½ pint strong beef stock or tinned consommé; 1 bottle of Beaujolais; 1 bay leaf; 1 thyme sprig

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                            

Ingredients

   
        

Method

                                                                      