Day 45: Oefs en Meurette

Day 45: Oefs en Meurette

Sep 14

Inconvenient circumstances today led me to buy a tuna sandwich for lunch. The tuna is fine, of course, but it was drowning in mayonnaise, which I was not happy about. The good part? It was only $1.95 for an 8-inch sub on good bread. Aside from these cirumstantial slips, though, our diet is great. We feel better and more confident about what we eat. So far, I can’t say we feel healthier, but that was never really the plan.

Tonight, we tried a dish that is supposedly a staple in cafes in the French countryside: Poached eggs on toast with a red wine and bacon reduction. Sure, it sounds strange, and I’ll admit that Laura and I were both apprehensive. The first taste for me was a bit unsettling, but it quickly grew on me. I must conclude that it is a satsifying and delicious dish. The eggs we used are 4Grain, the bacon Applegate Farms. Here’s the recipe for Oeufs en Meurette [Eggs in Meurette Sauce], from Almost Meatless by Joy Manning and Tara Desmond:

  • 2 T butter, divided
  • 2 slices bacon, divided
  • 1 small onion, diced
  • 2.5 C dry red wine
  • 1.5 C beef stock
  • 2 sprigs thyme
  • 1 clove garlic, peeled and mashed
  • 1 T red wine vinegar
  • 1 T white wine vinegar
  • 8 eggs
  • 8 thick slices bread, cut into rounds, lightly oiled or buttered, and toasted
  • 2 T parsley, chopped

Melt the butter in a saucepan over medium heat. Add the bacon and cook until crispy. Remove bacon to paper-towel lined plate and lower heat to medium-low.

Add the onion and cook until softened. Add wine, stock, thyme and garlic. Increase heat to medium-high and simmer. Cook for about 20 minutes, or until it has reduced to 1 cup. Strain the liquid, discarding the solids. Return to low heat to keep warm while poaching the eggs.

Fill a large saucepan with about 1.5 inches of water. Add the vinegars and bring the liquid to a simmer, so the water is bubbling but not rolling. Gently crack the eggs into the water, taking care not to break the yolks. Reduce the heat to low and cook for 3 to 5 minutes, or until the whites have set and the yolks cooked to desired doneness. Remove the poached eggs with a slotted spoon and blot the bottom to soak up draining water.

Top the toasted rounds of bread with one egg each, two tablespoons wine sauce and a sprinkle of parsley. [We also chopped the cooked bacon and sprinkled that on top, which was a delicious addition.]

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