Maman's Poached Eggs in Red Wine Sauce
Maman's Poached Eggs in Red Wine Sauce, or Oeufs en Meurette, is a traditional French dish where poached eggs are served in a savory red wine sauce. The sauce is made by simmering red wine with ingredients such as onions, garlic, carrots, mushrooms, and bacon, creating a deep and flavorful base. A bouquet garni, typically consisting of thyme, bay leaf, and parsley, is added to infuse the sauce with aromatic herbs. The sauce is thickened with a roux or beurre manié (a paste of butter and flour), and sometimes a touch of stock is included for extra depth.The eggs are poached separately until the whites are set but the yolks remain runny. To serve, the poached eggs are placed on toasted bread or in a bowl, and the warm red wine sauce is ladled over them. This dish is often garnished with chopped parsley and served with additional toasted bread to soak up the delicious sauce. Maman's Poached Eggs in Red Wine Sauce is a comforting and elegant dish, perfect for brunch or a special breakfast.
Ingredients
- 4 eggs
- 1 clove garlic
- 2 shallots
- 1.4 oz butter
- 1.1 oz flour
- 17 fl oz red wine
- 7 oz bacon bits
- 4 slices white bread
- 1.7 fl oz wine vinegar
Instructions
- Peel and chop the garlic and shallots.
- In a saucepan, melt the butter, then add the garlic and shallots and cook for 2 minutes.
- Add the flour and stir for 2 minutes. Pour in the red wine and whisk. Season with salt and pepper, then simmer for 30 minutes on low heat.
- In a skillet, brown the bacon bits and toast the slices of white bread.
- Bring a pot of vinegar-infused water to a boil, then gently break the eggs into it to poach. Let them cook for about 3 minutes, then remove them with a spatula.
- On serving plates, place a slice of toasted bread, then a poached egg. Pour over the wine sauce and sprinkle with bacon bits. Season with salt and pepper, then serve immediately.
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Notes
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