Oeufs en Meurette

30 Dec

B’s poached eggs inspired me.


I love love love poached eggs, to the point where I even braved the scary sounding “Oeufs en meurette” which translates as “Eggs in red wine sauce” when I was in France many moons ago. Oh, they were incredible, unexpected, and something I would never have thought I would attempt to make.

But that’s what this blog challenge is for me, taking inspiration from B, and trying new things. I am living in Trinidad, so often ingredients are not available week to week, or even at all… but this recipe was almost all in my fridge and cupboards.

I was nervous about attempting B’s poaching method, as I usually poach eggs in a shallow pan, but I bought fresh eggs, crossed my fingers, and it was surprisingly easy. I used red wine vinegar in my poaching water, as a tip of the hat to the theme.

The lineup… bacon, shallots, button mushrooms, cocktail onions, butter, chicken stock, red wine, pepper, salt, bay leaf, thyme, sugar and flour.


Cut and then sauté the bacon in a pan.


Remove the bacon to a plate when nicely browned, and using the same pan cook the mushrooms in the remaining bacon fat .


Remove the mushrooms when cooked, and add the cocktail onions to the pan. I still had plenty of grease in the pan, but you could add a little butter if you need to.


Cook the onions until transparent, and ready to eat. Then set them aside along with the bacon and mushrooms.

To make the sauce, combine the red wine, stock, salt, pepper, thyme, bayleaf and sugar and roughly chopped shallots, in a saucepan.

And boil briskly until the liquid is halved.


While your sauce cooks down, poach your eggs using B’s Method and keep warm in ramekins in a warm oven.

Make a roux in a clean pan by melting the butter over a low heat and stirring in the flour. Cook for a few minutes over low heat.


When the wine is reduced add the liquid slowly to the roux, and stir out any lumps that may (or in my case *will*) form.


Strain the rest of the remaining wine mix in to the pan with the roux and mix well. You will have less roux, I overdid it and removed half.


Add a wee knob of butter to the sauce to gloss it up a little, mixing it off the heat.


In a plate with a little depth or a bowl, spoon in some of the sauce, sprinkle in some of the bacon, mushroom and onion, add two poached eggs. Add more sauce, bacon, mushroom and onion, and then garnish with parsley or chives.

Oh mama…


Serve with some lightly toasted bread, warmed chunks of baguette would be dreamy.


My trusty taste tester didn’t wait to sit down.


The verdict… oui, oui, OUI!

Tag B, you’re it!

Alice

______________________________________________________
OEUFS EN MUERETTE (EGGS IN RED WINE SAUCE)
Serves two

Ingredients
4 eggs
2 1/2 cups red wine, burgundy or pinot noir if possible.
100g (3oz) shallots
100g (3oz) bacon
140g (4oz) button mushrooms
2 tablespoons butter
100g (3oz) cocktail onions
1 tsp salt
a healthy grind of pepper
2 tsp sugar
1 1/2 tablespoons flour
______________________________________________________
Serve with crusty bread and a sprinkle of parsley or chives.
______________________________________________________

Chop the bacon and sauté, when cooked scoop the bacon out onto a plate keeping any fat in the pan. Add the chopped mushrooms to the pan and cook gently in the existing fat. When cooked, set aside. Saute the peeled cocktail onions once again in the same pan, adding a touch of butter if more fat is needed. When cooked to transparent, set aside.

Start the red wine sauce by putting the red wine, stock, roughly chopped shallots, bay leaf, thyme, salt, pepper and sugar in to a saucepan and boiling briskly. Continue boiling until the liquid halves in volume.

Meanwhile, poach the eggs in water with red wine vinegar following the technique described here, and keep warm in individual ramekins in a low heat oven.

When the red wine reduction is ready, make a roux by melting a tablespoon of butter in a fresh pan, and mixing in the flour well. Cook gently before adding in a few spoonfuls of the reduction to slowly thin the floury mix. Then strain the rest of the reduction straight in to the pan with the roux and mix well, removing any lumps that may form. Finish the sauce with the remaining butter, stirring well, removed from the heat.

Place some sauce in the base of a bowl, and layer up the eggs, mushrooms, bacon and onions. Garnish with some fresh herbs.

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7 Responses to “Oeufs en Meurette”

  1. Brittany 30/12/2011 at 9:53 pm #

    I’m not very good with trying new things, especially if it’s something that looks ‘fancy’…but I would so try to make this! With the directions I feel like I couldn’t mess up once I figured out how to cook the egg! Yum!

  2. Alice 31/12/2011 at 9:17 am #

    Brittany I think you will find this pretty easy to make. Although I got all the ingredients out for the photo at the beginning which helps, I pretty much prepped the veggies as I was cooking. Just cook things gently (other than the wine) and it is forgiving in terms of time frames.

  3. Virginia 01/01/2012 at 12:31 pm #

    Thank you for giving me a reason to buy ramkins and learning how to poach eggs! I can’t wait to try this!

  4. crazyauntlala 01/01/2012 at 10:49 pm #

    You know what? I’ve never had a poached egg before. Perhaps this will be my introduction to poaching.

  5. John Hersey 21/08/2012 at 6:30 pm #

    Your links to B’s poaching method (3 that I tried) don’t seem to be correctly linked. I get a page does not exist error message.

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