Oeufs en meurette

Yield: 1 Servings

Measure Ingredient
6 \N Eggs
6 slices White bread
2 \N Onions
1 \N Garlic clove
3 \N Rashes bacon
\N \N Parsley; thyme, spring onion
2 tablespoons Butter
2 tablespoons Flour
3 cups Dry red wine
\N \N Salt; pepper and nutmeg
¼ cup Vinegar
1 \N Egg
2 tablespoons Flour
¼ cup Milk
\N \N Oil

Slice the onions and chop the center rings Cut in 2 each bacon rash. Cook bacon in a saucepan without any fat. Discard fat,saving 1 tbs and cook the chopped onion and the garlic in it until onion is soft. Add the wine, the herbs,salt, pepper and nutmeg. Cover and simmer 25 minutes. Toast the bread in a skillet in butter and oil. Set aside. Stir together 1 egg with salt, flour and milk to make a frying batter. Dip onion rings in the batter and fry them.Set aside. Poach the eggs in 6 cups water and the vinegar for 3 minutes. Keep them warm in salted water. Strain wine sauce and add to it a mixture of 1 tbs butter and 2 tbs flour to thicken it over medium heat.

Stir in the bacon. Arrage 1 piece of bacon on top of each toast, top it with 1 poached egg and decorate with the onion rings. Pour sauce around toast and drizzle some on top of egg. Serve the rest of the sauce separately. This is a recipe from ELLE magazine, fiches de cuisine 24, 1997, converted by MC_Buster.

Recipe by: ELLE, Fiches de Cuisine, Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #882 by Leon & Miriam Posvolsky <miriamp@...> on Nov 03, 1997

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