ReceptnaptárŒufs en meurette (poached eggs in red wine sauce)
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Fry the bacon, lift it out, and fry the onion and garlic in its fat.
- Pour in the red wine, bring to the boil and cook for 15-20 minutes so the alcohol evaporates and the sauce reduces.
- Mix the butter with the flour (beurre manié) and stir it into the sauce to thicken it.
- Poach the eggs softly, one at a time, in hot water soured with a little vinegar.
- Put the eggs on toasted bread, pour over the red wine sauce and sprinkle with the bacon.
A Receptnaptár original recipe. Calories and protein are estimated.
Similar recipes
- Omelette paysanne (country omelette with potatoes and bacon) · French
- Scrambled eggs with bacon and kulen · South Slavic
- Eggs Benedict (poached eggs with ham and hollandaise sauce) · American
- Scrambled eggs with bacon · Hungarian
- Bauernfrühstück (farmer’s breakfast with fried potatoes and eggs) · German
- Macaroni with egg and bacon · Hungarian
More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade piémontaise (potato, ham and mayonnaise salad)
- Salade de lentilles au chèvre (lentil salad with goat's cheese)
- Salade de betteraves au chèvre (beetroot salad with goat's cheese)
- Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
- Salade de haricots verts à l'échalote (green bean salad with shallots)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings