York for Europe logo

York for Europe

Celebrating the European city of York

Emilie's Oeufs en Meurette ~ from France


Serves 4

  • 4 eggs
  • 1 clove of garlic
  • 2 shallots
  • 40g salted butter
  • 30g plain flour
  • 50cl red wine
  • 200g Lardons
  • 4 slices of bread
  • 5cl red wine vinegar

1. Peel and finely chop the garlic and shallots.

2. In a saucepan, melt the butter, add the garlic and shallots. Cook for 2 minutes.

3. Add the flour and stir for 2 min. Pour in the red wine and whisk to remove any lumps. Add the fried lardons. Leave to simmer for 30 minutes over low heat.

4. Brown the lardons in a frying pan. Toast the bread.

5. Bring a pan of water with a teaspoon of vinegar to the boil, crack the eggs and gently add them to the pan to poach. Leave to cook for about 3 minutes and then remove them with a slotted spoon.

6. Put a slice of toast topped with an egg on each serving plate and cover with the wine sauce and lardons. Season with salt and pepper and enjoy immediately.