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    You are in: Home / Recipes / Eufs En Meurette Recipe
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    Eufs En Meurette

    Eufs En Meurette. Photo by chef 1023390

    1/1 Photo of Eufs En Meurette

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    chef 1023390's Note:

    This is basically,oven poached eggs with a creamy sauce. Im fairly sure that it originated in france but dont abuse me if im wrong !! I dont specify how much vinegar to use as this is up to your own taste. A 'ramekin dish' is a porcelain pyrex dish.

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    Units: US | Metric


    1. 1
      Bring fresh cream to a boil in a small saucepan,remove from heat and season with salt and pepper. Add vinegar and set aside.
    2. 2
      Take six ramekin dishes( i use the small ones that hold about 150ml).
    3. 3
      coat the inside with butter.
    4. 4
      crack 2 eggs into each dish(dont break the yolk) and put the ramekins into a flat bottom ovenproof dish or tray,pour hot water into the tray until it comes halfway up the side of the ramekins.and cook in a 200c oven . watch the progress of the cooking carefully; The eggs will be cooked when the whites have become opaque and the yolks are still liquid.(cook longer if you like them well done). remove from oven and top with sauce,parsley and nuts.
    5. 5
      Another way to serve this is let the ramekins cool enough to handle then carefully turn the eggs onto a plate and chill. when cold cover with sauce and nuts and serve with salad and toasted bread.

    Ratings & Reviews:


    Nutritional Facts for Eufs En Meurette

    Serving Size: 1 (255 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 726.7
    Calories from Fat 654
    Total Fat 72.6 g
    Saturated Fat 42.5 g
    Cholesterol 594.5 mg
    Sodium 290.4 mg
    Total Carbohydrate 4.6 g
    Dietary Fiber 0.0 g
    Sugars 0.5 g
    Protein 15.5 g

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