Eggs en meurette
Poached eggs topped with a red wine, bacon lardon and mushroom sauce.
Active time35 min
Cooking30 min
Total1 h
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Ingredients
- 200 g button mushrooms
- 80 g pearl onions
- 30 g butter
- 6 eggs
- 120 g smoked bacon lardons
- 20 g wheat flour
- 20 ml wine vinegar
- 400 ml red wine
Preparation
Peel and thinly slice the onions. Clean and thinly slice the mushrooms. Fry the bacon lardons for 3 minutes, then add the onions and mushrooms and fry for 5 minutes. Add the wine and simmer for 15 minutes.
200 g button mushrooms80 g pearl onions120 g smoked bacon lardons400 ml red wine- knife
- sauté pan
Mash the butter and flour together with a fork. Add this mixture to the simmering sauce in small pieces, whisk and cook for 5 minutes. Keep over a low heat.
30 g butter20 g wheat flour- bowl
- fork
- whisk
Meanwhile, bring a saucepan of water with the vinegar to a simmer. Crack each egg into a cup and slide it into the water. Poach for 3 to 4 minutes, in batches if necessary. Lift out and drain with a slotted spoon, then spoon the sauce over.
6 eggs20 ml wine vinegar- saucepan
- cup
- slotted spoon
Allergens
- Eggs
- Gluten
- Milk
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration