Bon appétit | Eggs in Meurette Sauce – Oeufs en meurette
It can’t get better than having a selection of Classic French Recipes from the foremost authority on home-cooking in France. Celebrated food writer Ginette Math
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Slotted spoon
- Ramekin
- Mixing bowl
- Whisk
- Fine-mesh sieve
- Skillet
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- 6 eggs
- 3 tbsp white wine vinegar (optional, if poaching eggs)
- salt
- pepper
- 3 cups (750ml) red wine
- 1 small onion, finely chopped
- 1 shallot, finely chopped
- 1 sprig of thyme
- 1 bay leaf
- 2 sprigs flat-leaf parsley
- 5 tbsp (70g) butter
- 2 tbsp (15g) all-purpose (plain) flour
- 6 slices bread
- butter, for frying
- ½ clove garlic
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