Oeufs en meurette (Poached eggs in red wine sauce)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel carrots and onion. Wash the carrots. Finely dice both. Peel the shallots and quarter them lengthwise. Peel garlic and chop finely. Wash thyme and shake dry. Cut off the rind from the pork belly.

2. 2

   Then finely dice the pork belly.

3. 3

   Heat butter in a pot. Briefly sauté the onion, shallots and garlic in it. Add carrots and pork belly and steam for about 2 minutes. Dust with flour and sweat for 1-2 minutes. Deglaze with wine and stock.

4. 4

   Tie the thyme and bay leaf together with kitchen string and place in the pot. Season with salt and pepper. Simmer at low heat for about 30 minutes.

5. 5

   For the poached eggs, boil 800 ml of unsalted water with vinegar in a pot (do not boil!). Break the eggs individually into small moulds, bowls or cups. Slide 4 eggs one after the other quickly into the water.

6. 6

   Carefully press the egg white with two tablespoons onto the egg yolk or pull it over it so that it does not fray too much. Poach the eggs for 2-3 minutes until the egg white has set. Lift them out of the pot with a skimmer.

7. 7

   Place the first egg portions on a baking tray and cover with a warm, damp cloth. Keep warm in the oven (approx. 50 °C).

8. 8

   Remove the herb bouquet from the sauce. Season the sauce with salt, pepper and 1 pinch of sugar. Serve with sauce and eggs.

Nutrition Facts

KCAL
410 kcal

CARBS
11 g

FATS
22 g

PROTEINS
22 g