Oeufs En Meurrette

Oeufs En Meurrette

Difficulty Level


  • 6 eggs
  • 6 slices white bread
  • 2 onions, sliced into rings
  • 1 garlic clove
  • 3 rashers bacon, sliced
  • parsley
  • thyme
  • green onion
  • 2 tbs butter
  • 2 tbs flour
  • 3 cups dry red wine
  • salt
  • pepper
  • nutmeg
  • 1/4 c vinegar
  • 1 egg
  • 1/4 c milk


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.

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