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Oeufs En Meurette (Poached Eggs with Red Wine Sauce). Meurette in Bourgogne applies to anything that has been prepared based on a red wine. This poached egg dish is very common in France.
Servings:
6
Ingredients:
2 cups of Flour
3 Shallots finely chopped
2 Carrots peeled and finely chopped
5 oz of butter cut into small pieces
1 cup of red wine vinegar
12 eggs
Preparation:
Pour the wine into a sacuepan add the carrots, shallots and bring to a boil
Reduce heat to very low and whilk in the pieces of butter one or 2 at a time
Strain over a small saucepan and keep warm
Combine 2 qt of water and the vinegar oin a skillet and bring to a simmer
Break the eggs into a bowl one after the other
As soon as the water starts to boil gently pour the eggs into the water
Carefully turn the eggs over to bring the white over the yolk and poach for about 4 minutes
When the eggs are poached remove them with a skimming spoon
Place the eggs one by one on a cloth or board
Carefully trim the ragged edges of the eggs to get a smooth oval shape
Divide the sauce among 6 warm plates and arrange 2 eggs in the middle of each
Season with salt and pepper and serve with bread on the side
Notes:
I love this dish and the first time I had it was in a little town called Remigny right outside of Montrachet.
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