Welcome to my perfect brunch dish! Think of it as a posh full English. It has everything you could possibly want in a really good breakfast, crispy bacon, poached eggs, crusty garlic scented bread and delicious mushrooms, all coated in a rich and decadent red wine sauce. I defy any one to eat this and feel they are not having a real treat! In fact I quite often have it for dinner rather than brunch, something I’m not even a smidgen sorry for!
It’s not something you’d want to eat everyday, but it’s perfect for a treat on a cold winters evening, when it’s blustering a gale and you, as I was, have just been well and truly drenched to your skin on your walk home! Like literally get in and have to dry yourself with a towel type weather! Ah the English weather in autumn! We’ve seen it’s full range this week from light drizzle to full on gale force down pours – and this was the perfect thing to cheer me up!
I’ve adapted this from Mastering the Art of French Cooking: Vol 1 by Julia Child. I like to keep the bacon whole in rashers rather than having them chopped in the sauce. I like the extra textural difference but you could chop the bacon if you preferred. Use a nice crusty loaf for this – it needs to have the structure to stand up to and soak up the sauce. I tend to poach my eggs using the Delia technique, but feel free to use your preferred method! Wine wise it doesn’t need to be anything posh – just something nice and drinkable! And a word on eggs – they need need need to have runny yolks. It’s what makes this dish sooooo yummy!
Oeufs en Meurette: (Serves 2)
250ml Red Wine
250ml Beef Stock
Halt tsp Dried Thyme
Half Small Onion – finely diced
1 Small Carrot – finely diced
Pinch Cayenne Pepper
Pinch Black Pepper
1 Tbsp Plain Flour
1 Tblsp Butter – softened
6 Bacon Rashers
Crusty bread cut into chunky slices
125g Button Mushrooms
4 Eggs (Fresh as you can get!)
1 Garlic Clove
For the sauce, combine the stock, wine, thyme, onion, carrots and peppers, plus a pinch of salt in a heavy bottomed saucepan. Bring to boil over a medium high heat and boil rapidly until the liquid is reduced by half. Take off the heat and strain through a sieve to remove all the herbs and vegetable. Bin these as they have done their work! Blend the butter and flour into a paste and whisk this a little at a time, off the heat into the sauce until smooth. Put back on the heat and bring to a boil, simmer for about 30 seconds until it is thickened then set aside.
While the sauce is reducing. Heat a tbsp of olive oil in a frying pan add your bacon – fry until crisp and golden then remove from the pan. Set the bacon side and keep warm until needed. Add the mushrooms to the pan and fry them in the bacon fat until golden brown – about 5 minutes. Season them lightly then add them to your sieved and thickened sauce,
To poach the eggs, Fill a frying pan with boiling water to a depth of a few inches put on a medium-low heat. When the water is just bubbling, break your eggs into it. Turn the heat to low and simmer for 3 minutes. occasionally basting them by tipping a little water of the yolks. Remove with a slotted spoon and give them a good grind of black pepper.
Just before serving toast you bread – cut the garlic clove in half and rub it over the toasted bread. Layer your bacon on top of bread – top with the eggs and pour over your sauce.
Spend the next 10 minutes making loud appreciative noises!
Officially cannot wait to make this Baked Stuffed Pumpkin from A Beautiful Bite. There are some gorgeous looking squash kicking around at the mo I’m dying to try this with. Plus cheese, sausage, beer – what is there not to like!!!