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Eggs in Red Wine Sauce (Meurette)
Eggs in Red Wine Sauce (Meurette)
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Eggs in Red Wine Sauce (Meurette)

Preparation
40 MIN
Cooking
25 MIN
Servings
4
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Ingredients

Preparation

  1. In a saucepan, brown the bacon. Add the onion, garlic, carrot and celery. Sauté until the vegetables begin to brown. Add the bay leaf, thyme, wine and broth. Cover and simmer 15 minutes.
  2. In a skillet, sauté onions and mushrooms in the oil until the moisture in the mushrooms has evaporated, about 5 minutes. Add to the previous mixture.
  3. In a bowl, thoroughly blend the butter and flour. Whisk in the saucepan. Stir constantly until the sauce thickens, about 2 minutes. Season with salt and pepper. Keep warm.
  4. In a bowl, thoroughly blend the butter and flour. Whisk in the saucepan. Stir constantly until the sauce thickens, about 2 minutes. Season with salt and pepper. Keep warm.
  5. In a large saucepan, simmer the water with the vinegar. Break 2 eggs in 2 saucers. Slide the two eggs in the water and poach for about 3 minutes or until the desired doneness. Blot the eggs on paper towels.
  6. Place the toast on plates and drizzle with the sauce. Place a poached egg on each toast. Garnish with chopped parsley.

Note

A specialty of Burgundy, Meurette preparations include bacon, green onions, mushrooms and, of course, red wine. This is served with eggs, veal brains, chicken, veal or fish dishes. The dish is then served with croutons.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.