Oeufs en meurette: the famous eggs poached in red wine served with sauce bourguignonne

Oeufs en meurette are the famous burgundy eggs starter where eggs are poached in red wine and served with a sauce bourguignonne (burgundy red wine sauce). The eggs are served on a pan fried croutons coated with garlic then cover in sauce with a sprinkle of bacon and fresh parsley. This video will teach you how to make the classic sauce bourguignonne, how poach the eggs in red wine and serve the dish in a plate as a starter. enjoy. 🧑‍🍳 ENROLL IN MY ONLINE COOKING CLASSES: https://bit.ly/2QZM7TX 😀 SUBSCRIBE: https://bit.ly/2Of3oJD 💌 NEWSLETTER►https://bit.ly/2lNomli 🧅🥕INGREDIENTS🥕🧅 3 to 4 eggs 250 ml (1 cup) home made brown stock 1 bottle of red wine: 500 ml ( 2 cups) for the sauce and the rest to poach the eggs. 1 onion diced ( or half an onion and one shallot) 100 grams (3.5 oz) mushrooms ( diced) 100 grams (3.5 oz) carrots (diced) 200 grams ((7 oz) bacon (100 for the sauce and 100 grams of the plating) 4 bread croutons 1 tablespoon butter (to cook the vegetables) 1 tablespoon butter (for the sauce) 2 tablespoon chopped parsley salt and pepper to season. Reduction times: First wine reduction around 20 minutes (from 2 cups to half a cup) Second reduction around 10 to 15 minutes (when adding the stock) reduce by two third, so you have about 150 to 200 ml (a quarter cup) of sauce left at the end. To poach the eggs: 1 litre (4 cups) of water 250 ml (1 cup) red wine A tablespoon of vinegar Cook each egg n simmering water for 2 and a half minute each. Notes: the sauce can be made in advance the eggs can be stored cold after being poached. the crouton are best when they are really dry, otherwise they get soggy if there is too much sauce. the sauce should be poured over the eggs at the last minute just before serving. ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84