Salut! Today I will be preparing a classic French dish; Oeufs en Meurette!
Method:-
Pre heat oven (Fan 180◦)
Slice the bread, drizzle a little olive oil and put a little garlic and put in the oven for approx. 15
mins until golden, turning half way through.
In a pan over medium heat add the smashed garlic and chopped onion with a little oil and
sweat for 10/15 minutes.
Add the lardons and cook for another 10/12 minutes – add the red wine and then reduce the
mixture by ¾.
In another pan over a high heat, add a little oil and butter and pan fry the mushrooms until
they have a good colour and caramelisation.
Add flour to the pan with the reduction (lardons etc) and mix well. Then add the stock slowly
until your sauce has a nice consistency – you know it is ready when it coats the back of a
spoon.
“Monter au beurre” (put the butter in) to give a shiny and smooth aspect to the sauce. Add
the mushrooms and parsley to the sauce. (Keep this sauce hot whilst you poach the eggs).
Bring a large pan of water to the boil and add a splash of white wine vinegar. Poach the
eggs.
Assemble the plate with croutons on the bottom, then the lardon mixture and all topped off
with the poached eggs.
Voila! Bon appetit!
Ingredients;
Smoked bacon lardons x 250g
Free range eggs x 2
French bread stick x 1
Garlic x 2 cloves
Onion x 1
Oil x 100ml
Butter x 100g
Flour x 25g
Full bodied red wine x 250ml
Stock (vegetable or chicken) x 250ml
Button Mushrooms x 250g
Parsley x 1 bunch
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