Oeufs en Meurette (Eggs in Wine Sauce)

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The ingredients: Eggs, bacon, red wine, onion, garlic and a slice of bread.

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Fry the bacon in some butter. Add some onion and garlic to the pan and soften down. Then add in roughly 1/3 to ½ bottle of red wine and rapidly reduce to, say, half maybe less.

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Strain the sauce of the onion and garlic (use later on in a stew or piperade) and return to the pan. Add a couple of eggs and poach. Put the eggs onto a slice or two of fried bread and pour over the sauce.

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And here we are. Apparently Michel Roux Jr used to make this for French President Francois Mitterrand as a breakfast!

(It is much better than the image may suggest. I’ve tried and tried to get a decent image of this and not really succeeded. I’m not a professional food photographer or food stylist.)

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One thought on “Oeufs en Meurette (Eggs in Wine Sauce)

  1. This looks good to eat. I’m not a professional food photographer either but have had lessons from a professional. Try putting the eggs on top of the bacon and a sprig of parsley or something green to the side or just eat it as is; makes me hungry 😀

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