Oeufs en meurette is a classic French bistro dish poached eggs draped in a rich, glossy red wine sauce served over golden buttered croutons. It sounds intimidating. It’s not. This was my 300 subscriber special and honestly it was worth every step.
Recipe adapted from James Peterson’s Glorious French Food.
Drop a comment if you make it 👇
Background music 🎶
(coffee time) @shushubobo_official
[copyright free music]
@amareparty on everything
Linktree: linktr.ee/Amaremoments
Eggs & Sauce
∙ 6 eggs, as fresh as possible
∙ ⅙ lb pancetta or prosciutto, cut into small cubes
∙ ½ medium carrot, sliced thin
∙ ½ medium onion, coarsely chopped
∙ ¼ stalk celery (optional)
∙ ½ tbsp butter
∙ 1½ cups full-bodied red wine
∙ 1 small bouquet garni
∙ Salt & pepper
Croutons
∙ 6 thin slices dense white bread
∙ 2 tbsp butter
To Thicken (choose one)
∙ ¾ tbsp softened butter + ¾ tbsp flour (beurre manié)
∙ OR ⅛ lb cold butter in 3 slices
Finishing
∙ 1 tbsp finely chopped parsley
∙ 1 tsp Cognac (optional)
∙ ½ tsp wine vinegar