Poached eggs and meurette sauce

Poached eggs and meurette sauce

Shopping list: 4 people, 4 fresh eggs, 150 grams of smoked bacon pieces, 4 generous slices of baguette, garlic, sugar, 1 onion, 1 carrot, 500 ml of red Burgundy wine, butter, flour, 4 tablespoons of vinegar (preferably white, but red is fine too), grated cheese. Thyme, oregano and basil.

Method: first fry the bacon pieces gently and make sure they don’t get black. Set them aside and in the same pan cook the onions in rings and the carrot slices. Sprinkle two tablespoons of flour over the mixture and add the red wine bit for bit. A crushed clove of garlic and also the bacon pieces, with a little bit of sugar (1/2 teaspoon). Add to taste some thyme, oregano and basil, and let the sauce simmer gently for 40 minutes.

In the meantime, fry the slices of baguette brown in some olive oil and garlic.

Bring water to the boil and add the vinegar. Poach the four eggs in it.

Take the coarse pieces of carrot and onion out of the sauce, but let the bacon pieces and some finer pieces stay in it. Per person: serve the sauce in a shallow bowl, place the bread, the egg on top of it, in the sauce, and sprinkle some grated cheese over it. Serve a good glass of red wine with it, preferably a Burgundy.