Eggs Meurette

Wed, 10 January 2024

INGREDIENTS

For 4 peoples you need

· 4 eggs

· 100gr diced smoked Streaky bacon,

· 100gr Sliced mushrooms.

· Roux (which is butter and flour together), 25gr melted butter mix with 25gr flour.

· 1 Thyme

· 1 clove garlic

· 4 sliced breads

· 35 cl Red wine

· 1 shallot, sliced.

· 1 teaspoon of crème de cassis or red currant jelly

 

METHOD

The sauce:

sauteed the shallot, garlic with little oil and add the bacon and mushrooms. After couple minutes, add the red wine.

 

Boil and reduce a little and add the roux. Whisk well to thick the sauce and cook for few minutes. The sauce must coat the back of the spoon.

 

You can add little crème de cassis or red currant jelly to sweet the sauce, depending on the wine you will be using. This step is important, and you can adjust as you like it.

 

The croutons:

Using a round cutter, cut the bread into shape and fry both side in a pan with little oil.

 

Drain on a kitchen paper and set on the side.

Poach the eggs:

Break the eggs and poach them in a simmering sauce.

 

It is very important to use fresh eggs, so the white don t run loose when you poach your eggs.

 

Cook the eggs to your likening, set the eggs on the toast and pour the sauce on top with the streaky bacon and mushrooms.