Eggs En Meurette
Eggs En Meurette
What is meurette? It's a French sauce derived from sauce espagnole, a classic sauce based on a brown veal stock made with roasted veal bones. This is a simplified version for home cooks that shouldn't take too much time to prepare.
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Servings
2
Ingredients
- 1 cup brown veal stock*
- 1/2 bottle tannic red wine, such as bordeaux or cabernet
- 2 teaspoon red-wine vinegar
- 4 eggs
- 2 shallots, sliced thinly
- 4 -5 sprigs thyme
- salt and pepper, to taste
- 2 -3 slices bacon (optional)
- 1/2 pound white button mushrooms, quartered (optional)
- 2 tablespoon olive oil
- 1/2 pound fingerling potatoes, halved
- 1 teaspoon chopped chives, for garnish
Directions
- Fill a medium-sized bowl with cold water.
- Bring the stock and wine to a boil in a thick saucepan, then add the red-wine vinegar. Reduce the heat to a gentle simmer. Crack the eggs one by one into a bowl, and slide into the bubbling pan. Poach for 3-4 minutes, until the whites are just set and the yolks are still soft. Remove to the bowl of water and place in the refrigerator.
- Add the shallots and thyme and reduce until the sauce is concentrated, about 25 minutes. Season with salt and pepper, to taste, and strain.
- Meanwhile, if using the optional ingredients, heat a sauté pan over medium-high heat for about 5 minutes. Add the bacon and flip after 3 minutes. Cook for 2 more minutes, then drain on a paper towel. To the rendered fat, add the mushrooms and cook over medium-high heat until lightly browned, about 2-3 minutes. Remove from the heat and set aside.
- Add the olive oil to the pan and place over high heat. Sauté the fingerling potatoes until browned, about 4 minutes, and reduce the heat to medium. Continue cooking until fork tender, stirring occasionally, about 8 more minutes. Season with salt and pepper, to taste.
- When ready to serve, heat water in a sauté pan over medium heat and slide in the poached eggs for 1 minute to reheat. Plate the fingerlings, top with the poached eggs, and finish with the sauce, bacon, and mushrooms. Garnish with the chopped chives.