Eggs in Meurette

"From Emmanuelle Mercier (Strasbourg, France) - a traditional Burgundy dish"
 
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Ready In:
1hr 10mins
Ingredients:
10
Yields:
4 meurettes
Serves:
2
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ingredients

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directions

  • Simmer bacon, garlic, onions, and shallots until translucent.
  • Add the flour and cook for a few minutes.
  • Add the wine and mix well. Salt and pepper to taste.
  • Let cook at a simmer for about 30 minutes.
  • When the dish is ready to be served, poach the eggs for 2 minutes.
  • Toast the bread.
  • Serve the dish with the sauce over the eggs and toast.

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Reviews

  1. My entire family loved this! What an accomplishment! I chose this from the French Food & Foto Fun & just made it. There is enough sauce for about 8 -10 servings (toast & egg). I made 6 toast/egg combos & still have about 2c leftover. I admit, I didn't measure the bacon - I just diced up the whole pound. It didn't hurt the recipe at all. ;) Fabulous recipe!
     
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