Oeufs en Meurette (Poached Eggs in Red Wine Sauce) Recipe
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Prep Time
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Cook Time
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Total Time
1h 15m
This Oeufs en Meurette recipe features poached eggs in a rich red wine sauce with bacon, mushrooms, pearl onions, and carrots, served over toasted bread. It's a luxurious and flavorful dish perfect for a special breakfast or elegant brunch.
Recipe Options
Ingredients
Servings:
4
Scale:
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Steps
1
If adding powdered gelatin to chicken stock, pour stock into a measuring cup or medium bowl and sprinkle gelatin all over the surface. Let stand.
2
In a 3-quart saucier or saucepan, cook bacon over medium-high heat, stirring occasionally, until browned and starting to crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate, leaving rendered bacon fat in the saucier.
3
Add diced mushroom caps and cook, stirring, until they release their water and then brown all over, about 6 minutes; add oil as needed at any point if saucepan becomes too dry. Season with salt and pepper. Scrape sautéed mushrooms onto plate with bacon and set aside.
4
Add small diced carrot and pearl onions to the saucier, and cook, stirring, until just softened, about 5 minutes; add oil at any point if the pan becomes too dry. Transfer carrots and pearl onions to plate with bacon and mushrooms.
5
Add reserved mushroom stems, large diced carrots, shallots, 1 clove garlic, and thyme sprig to saucier and cook, stirring, until just starting to brown; lower heat and/or add oil to saucier at any point to prevent scorching. Add red wine and bring to a simmer, scraping up any browned bits from bottom of the pan. Continue to simmer until wine is reduced by half.
6
Meanwhile, mix butter with flour until thoroughly incorporated; keep cool.
7
Add chicken stock and gelatin to saucier and return to a simmer. Continue cooking until reduced by one third. Strain sauce into a heatproof bowl, discard solids, then return to the saucier. Whisk in butter-flour mixture, then simmer until sauce begins to thicken and coats the back of a spoon, about 3 minutes. If sauce is thin, you can reduce further, or whisk in additional butter-flour mixture. Season with salt and pepper. If it tastes too sharp or acidic, you can whisk in a pinch of sugar to round out the flavor.
8
Add bacon and vegetable garnishes to the sauce and heat through. Rub toasts with remaining clove of garlic, then set on serving plates. Slide 2 poached eggs onto each toast. Spoon the sauce and garnishes all over, sprinkle with parsley, and serve right away.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories812kcal
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Fat46g
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Saturated Fat18g
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Carbohydrates52g
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Fiber4g
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Sugar10g
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Protein48g
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Cholesterol520mg
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Sodium1,285mg
Percent Daily Values are based on a 2,000 calorie diet.