Friday, February 08, 2013

Oeufs en Meurette

It's 11:45 a.m. Almost lunchtime and I'm starving. The sensible part of me says, "get your butt away from the computer and go chop some veggies for a healthy salad." But today, the naughty side got the best of me.
It had to be oeufs en meurette. Can you tell Burgundy is on my mind?
So off to the shops I went, determined to treat us to a decadent 'who-wants-to-always-be-sensible-anyway' lunch. And lunch was good. Very good.
Here's the recipe:

Oeufs en Meurette
Serves 2 as main, 4 as a starter
large knob of butter
2 shallots, finely chopped
2 cloves of garlic, finely chopped
2 tbsps flour
300ml hot beef stock
400ml red wine
few sprigs of thyme, whole
1 bay leaf
fleur de sel
fresh pepper
100g bacon bits/lardons
4 slices of toast

Melt the butter in a heavy-bottomed pan. Add the shallots and garlic and gently cook. Add a little more butter to the pan and then whisk in the flour until it all comes together. Add the hot stock slowly, whisking like mad as you go. Now do the same with the wine. Whisk! Throw in the whole thyme sprigs and the bay leaf and season with the tiniest amount of salt and a whole lot of pepper! Cook the sauce in the uncovered pan over a medium-high heat for 20 minutes, whisking frequently.
In the meantime, fry your bacon in a dry frying pan.
Bring a large pan of water to the boil. This is where you'll poach your eggs.
Towards the end of the cooking time, the sauce should be nice and thick.
Toast your bread and cut each slice in half so you have four triangles. Arrage the toast on a plate.
Divide the cooked bacon over the toast.
Poach your eggs one by one. To do this, break one egg into a cup. Add a drop of vinegar to the pan of hot water and stir the water rapidly. While the water is still swirling about, gently drop in your egg. Reduce the heat and gently cook each egg for 2-3 minutes. Put each poached egg on the toast as you go and repeat the same steps until all the eggs are cooked.
Once all the eggs are cooked, remove the thyme sprigs and bay leaf from the wine sauce and divide the sauce over the toast, bacon and eggs.

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