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LOCATION: Recipes >> Eggs Dairy >> Oeufs en Meurrette

Print this Recipe    Oeufs en Meurrette

6 eggs
6 slices white bread
2 onions, sliced into rings
1 garlic clove
3 rashers bacon, sliced
parsley
thyme
green onion
2 tbs butter
2 tbs flour
3 cups dry red wine
salt
pepper
nutmeg
1/4 c vinegar
1 egg
2 tbs flour
1/4 c milk

Cook bacon in a saucepan without any fat. Discard fat, saving 1
tbs and cook the chopped onion and the garlic in it until onion is
soft. Add the wine, the herbs, salt, pepper and nutmeg. Cover and
simmer 25 minutes.

Toast the bread in a skillet in butter and oil. Set aside. Stir
together 1 egg with salt, flour and milk to make a frying batter.
Dip onion rings in the batter and fry them. Set aside.

Poach the eggs in 6 cups water and the vinegar for 3 minutes. Keep
them warm in salted water.

Strain wine sauce and add to it a mixture of 1 tbs butter and 2
tbs flour to thicken it over medium heat. Stir in the bacon.

Arrage 1 piece of bacon on top of each toast, top it with 1 poached
egg and decorate with the onion rings.

Pour sauce around toast and drizzle some on top of egg. Serve the
rest of the sauce separately.

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