Oeufs en Meurette with Red Wine Sauce

Ingredients

• 4 large eggs 4 large eggs
• 1 bottle (750ml) red wine, preferably Burgundy 1 bottle (750ml) red wine, preferably Burgundy
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 slices of bacon, diced 4 slices of bacon, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 bouquet garni (a bundle of herbs such as thyme, parsley, and bay leaves) 1 bouquet garni (a bundle of herbs such as thyme, parsley, and bay leaves)
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 10g (6g sugars)
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pan.
2. 2.
   Add the chopped onion, carrots, celery, and minced garlic to the pan. Sauté until the vegetables are softened and lightly browned.
3. 3.
   Stir in the tomato paste and cook for another minute.
4. 4.
   Pour in the red wine and add the bouquet garni. Bring the mixture to a simmer and let it cook for about 30 minutes, allowing the flavors to meld together.
5. 5.
   While the sauce is simmering, bring a separate pot of water to a gentle simmer. Carefully crack the eggs into the simmering water and poach them until the whites are set but the yolks are still runny, about 3-4 minutes. Remove the poached eggs with a slotted spoon and set aside.
6. 6.
   Once the red wine sauce has reduced and thickened, strain it through a fine-mesh sieve, discarding the solids.
7. 7.
   Return the strained sauce to the pan and whisk in the butter until melted and incorporated. Season with salt and pepper to taste.
8. 8.
   To serve, place a poached egg on a plate and spoon the red wine sauce over it. Garnish with crispy bacon and fresh parsley.

Treat your ingredients with care...

• Red wine — Choose a good quality red wine, preferably Burgundy, as it will greatly enhance the flavor of the sauce.
• Bacon — Use thick-cut bacon for a richer and smokier flavor in the dish.
• Bouquet garni — Tie the herbs together with kitchen twine for easy removal after simmering.

Tips & Tricks

• For a vegetarian version, omit the bacon and use vegetable broth instead of red wine.
• Serve the Oeufs en Meurette with crusty bread or toasted brioche to soak up the delicious sauce.
• Adjust the cooking time for the poached eggs according to your preference for yolk consistency.
• Make the red wine sauce in advance and reheat it gently before serving to save time.
• Garnish with fresh herbs like parsley or chives for an extra burst of freshness.

Serving advice

Serve the Oeufs en Meurette as a main course for a special brunch or dinner. Accompany it with a side of crusty bread or toasted brioche to fully enjoy the rich red wine sauce.

Presentation advice

Plate the Oeufs en Meurette by placing a poached egg in the center of the plate and spooning the red wine sauce around it. Garnish with crispy bacon and a sprinkle of fresh parsley for an elegant and appetizing presentation.