Oeufs en Meurette - Poached Eggs with Red Wine Sauce
Ingredients:
Meurette sauce:
1 carrot, peeled and cubed
2 shallots, minced
2 bay leaves
2 garlic cloves, minced
1 sprig of fresh rosemary or tarragon
2 cups full-bodied red wine, like Shiraz
1 cup veal stock
1 tablespoon butter, softened
1½ tablespoons all-purpose flour
Eggs:
8 slices French bread, ½ inch thick slices, 3-inch rounds
2 garlic cloves, peeled and halved
2 tablespoons red wine vinegar
8 extra-large eggs, at room temperature
Salt and freshly ground black pepper
Description:
The origin of the egg "meurette" is linked to that of Burgundian beef, with this sauce being made of a piece of beef meat. The Burgundian beef was often the principal meal for lunch. When there was no beef remaining, the juice that was left was used to poach the eggs for dinner which took on a nice violet color.
Preparation:
Make the sauce: In a medium-size non-reactive saucepan, combine the carrot, shallots, bay leaves, minced garlic, rosemary, and wine over high heat. Boil until reduced by half, for about 10 minutes. Add the veal stock and reduce by a third. Discard the herbs.
Complete the red wine sauce on a plate, mash the butter and flour together to form a well-blended paste (beurre manie). In a small non-reactive saucepan, bring the reduced wine to a simmer. Carefully whisk in the butter and flour paste, a little at a time, until the
sauce is lightly thickened and glossy. Season the sauce with salt and pepper to taste, remove from the heat and keep warm.
Preheat the broiler. Toast the bread on both sides until golden brown. Remove from the oven and immediately rub on both sides with a cut garlic clove.
Poach the eggs: Bring 3 inches of water and the red wine vinegar to a boil in 2 shallow 10-inch saucepans. Reduce the heat to a low simmer and immediately break 4 eggs directly into the water in each pan, carefully opening the shells close to the water's surface, so the eggs slip into the water in one piece. Allow the eggs to cook for three minutes before lifting the eggs. The eggs are ready when the whites are opaque and the yolks are covered with a thin, translucent layer of white.
While the eggs cook, place 2 pieves of toast on each of 4 warmed plates using a flat, slotted spoon, carefully lift the eggs from the water, drain well and place on top of the croutons. Spoon the wine sauce all around and serve immediately, with additional toasted bread, if desired.
Article source.
Meurette sauce:
1 carrot, peeled and cubed
2 shallots, minced
2 bay leaves
2 garlic cloves, minced
1 sprig of fresh rosemary or tarragon
2 cups full-bodied red wine, like Shiraz
1 cup veal stock
1 tablespoon butter, softened
1½ tablespoons all-purpose flour
Eggs:
8 slices French bread, ½ inch thick slices, 3-inch rounds
2 garlic cloves, peeled and halved
2 tablespoons red wine vinegar
8 extra-large eggs, at room temperature
Salt and freshly ground black pepper
Description:
The origin of the egg "meurette" is linked to that of Burgundian beef, with this sauce being made of a piece of beef meat. The Burgundian beef was often the principal meal for lunch. When there was no beef remaining, the juice that was left was used to poach the eggs for dinner which took on a nice violet color.
Preparation:
Make the sauce: In a medium-size non-reactive saucepan, combine the carrot, shallots, bay leaves, minced garlic, rosemary, and wine over high heat. Boil until reduced by half, for about 10 minutes. Add the veal stock and reduce by a third. Discard the herbs.
Complete the red wine sauce on a plate, mash the butter and flour together to form a well-blended paste (beurre manie). In a small non-reactive saucepan, bring the reduced wine to a simmer. Carefully whisk in the butter and flour paste, a little at a time, until the
sauce is lightly thickened and glossy. Season the sauce with salt and pepper to taste, remove from the heat and keep warm.
Preheat the broiler. Toast the bread on both sides until golden brown. Remove from the oven and immediately rub on both sides with a cut garlic clove.
Poach the eggs: Bring 3 inches of water and the red wine vinegar to a boil in 2 shallow 10-inch saucepans. Reduce the heat to a low simmer and immediately break 4 eggs directly into the water in each pan, carefully opening the shells close to the water's surface, so the eggs slip into the water in one piece. Allow the eggs to cook for three minutes before lifting the eggs. The eggs are ready when the whites are opaque and the yolks are covered with a thin, translucent layer of white.
While the eggs cook, place 2 pieves of toast on each of 4 warmed plates using a flat, slotted spoon, carefully lift the eggs from the water, drain well and place on top of the croutons. Spoon the wine sauce all around and serve immediately, with additional toasted bread, if desired.
Article source.
0 comments:
Post a Comment