Wine poached eggs in a nest of mushrooms and bacon on toast. De-ca-dent, Frugal, de-ca-dent I admit, I almost balked at the full two bottles of red wine needed for this recipe. Unfortunately, I didn’t have any vin de table in the house and couldn’t be bothered to go out for something “ordinaire”, so I used fairly decent wine, not an important vintage, but fairly decent. If you make this, I recommend that you buy “vrac”, something like Gallo Mountain Burgundy or Almaden Merlot in a jug or carton. Think quantity. A bottle of wine is 75cl.
When you saute the mushrooms together with the blanched bacon, I suggest you stick to stirring it around for only about 3 minutes. You don’t want to cook the life out of the mushrooms. If you would prefer crisp bacon, then cook the bacon first, then add the mushrooms for about 3 minutes. So much nicer
I’m thinking brunch with Champagne apertifs and a mixed berry/melon salad.
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Oeufs en Meurette with Wine Sauce
12 slices toast
1 1/2 cups bacon, cut into batons
1 1/2 cups fresh mushrooms, sliced
Knob of butter
2 bottles of red wine
17 ounces beef broth
1 tbsp sugar
Salt and pepper
2 tbsp flour
2 tbsp soft butter
6 tbsp red wine vinegar
1 quart water
Blanch the bacon for 1 minute in boiling water. Remove and drain. Saute the bacon and mushrooms together in a pan with the knob of butter for about 3 minutes. Set aside and keep warm.
Pour one bottle(75 cl) red wine in a sauce pan, boil and reduce for about 15 minutes. Pour in the broth and continue to cook for another 5 minutes. Add salt, pepper and the sugar.
Mash the flour and soft butter together and add to the wine sauce, stirring constantly until thickened. Set aside and keep warm.
Pour the second bottle of wine into a big pot with the vinegar and water. Bring to a boil, then reduce to simmer. Poach the eggs, 4 at a time, in the wine. Drain on paper towels.
Mound the mushrooms and bacon on the toast, top with the poached eggs, drizzle with wine sauce and sprinkle with parsley.
Wine suggestion: Merlot