🥚 Eggs en meurette

4 servings · prep 15 min · cook 25 min

Ingredients

• 4 eggs
• 500 ml red wine
• 100 g bacon
• 150 g mushrooms
• 1 onion, garlic
• Flour, butter
• Toast

Method

1. Make a meurette sauce (red wine, bacon, onion, mushrooms).
2. Thicken the sauce with beurre manié.
3. Poach the eggs in a little vinegar.
4. Place the eggs on toast and coat with meurette.

Adapted from Paul Bocuse

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