Les œufs en meurette
For 6 Flatware
For the sauce
1 bottle of red or white wine
50g butter or margarine
2 tablespoons flour
100g smoked bacon
1 onionSalt and pepper
Bouquet garni (thyme, bay leaf, parsley)
12 eggs
Garlic croutons
Preparation
- In a casserole, melt the butter over high heat, sauté onion, cut into 4, bacon.
-When they are nicely browned, reduce heat, remove the pan and put them on hold.
- Add the flour into the pot, stirring vigorously with a wooden spoon.
- Add wine and 1 / 4 liter of hot water, stirring with a whisk to avoid lumps.
- When boiling again, put salt, pepper, bouquet garni (thymeLaurel), bacon and onion in the casserole.
- Cover and cook on low heat at least 2 hours.
-When serving, put the heat under the pot and break directly into the sauce, the eggs you cook about 3 minutes (cooking time depending on your preference: or hard boiled egg).
- Serve immediately with garlic bread croutons.
Advice wine
Use the wine which served to prepare