Eggs en Meurette

Eggs en Meurette
Staff Writer
Eggs en Meurette
Tanja Yokum
Eggs en Meurette

What is meurette? It's a French sauce derived from sauce espagnole, a classic sauce based on a brown veal stock made with roasted veal bones. This is a simplified version for home cooks that shouldn't take too much time to prepare.

See all egg recipes.

2
Servings
671
Calories Per Serving
Deliver Ingredients

Notes

*Note: If you'd like to attempt to make homemade veal stock, click here to see the Principles of Making Stock. You may be able to purchase brown veal stock from gourmet grocers or you can also buy it in bulk online.

Ingredients

  • 1  Cup  brown veal stock*
  • 1/2  bottle tannic red wine, such as bordeaux or cabernet
  • 2  Teaspoons  red-wine vinegar
  • eggs
  • shallots, sliced thinly
  • 4-5 sprigs thyme
  • Salt and pepper, to taste
  • 2-3 slices bacon (optional)
  • 1/2  Pound  white button mushrooms, quartered (optional)
  • 2  Tablespoons  olive oil
  • 1/2  Pound  fingerling potatoes, halved
  • 1  Teaspoon  chopped chives, for garnish

Directions

Fill a medium-sized bowl with cold water.

Bring the stock and wine to a boil in a thick saucepan, then add the red-wine vinegar. Reduce the heat to a gentle simmer. Crack the eggs one by one into a bowl, and slide into the bubbling pan. Poach for 3-4 minutes, until the whites are just set and the yolks are still soft. Remove to the bowl of water and place in the refrigerator.

Add the shallots and thyme and reduce until the sauce is concentrated, about 25 minutes. Season with salt and pepper, to taste, and strain.

Meanwhile, if using the optional ingredients, heat a sauté pan over medium-high heat for about 5 minutes. Add the bacon and flip after 3 minutes. Cook for 2 more minutes, then drain on a paper towel. To the rendered fat, add the mushrooms and cook over medium-high heat until lightly browned, about 2-3 minutes. Remove from the heat and set aside.

Add the olive oil to the pan and place over high heat. Sauté the fingerling potatoes until browned, about 4 minutes, and reduce the heat to medium. Continue cooking until fork tender, stirring occasionally, about 8 more minutes. Season with salt and pepper, to taste.

When ready to serve, heat water in a sauté pan over medium heat and slide in the poached eggs for 1 minute to reheat. Plate the fingerlings, top with the poached eggs, and finish with the sauce, bacon, and mushrooms. Garnish with the chopped chives.

Nutritional Facts

Total Fat
22g
31%
Sugar
9g
10%
Saturated Fat
15g
63%
Cholesterol
16mg
5%
Carbohydrate, by difference
102g
78%
Protein
20g
43%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
84mg
8%
Choline, total
53mg
12%
Copper, Cu
1mg
0%
Fiber, total dietary
11g
44%
Folate, total
34µg
9%
Iron, Fe
49mg
100%
Magnesium, Mg
39mg
12%
Niacin
20mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
374mg
53%
Riboflavin
1mg
91%
Selenium, Se
34µg
62%
Sodium, Na
350mg
23%
Thiamin
1mg
91%
Water
107g
4%
Zinc, Zn
1mg
13%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.

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