This classic French dish (Les Oeufs en Meurette) is not only incredibly simple (you can count the ingredients on one hand) but also has such depth of flavor!! It's easy to conquer, as long as you can get the handle of poaching.Subscribe to Katie's channel: http://taste.md/1Pc96ViINGREDIENTSolive oilbutter4 eggs1 package of bacon, cut to lardons1 onion1 shallothead of garlic¼ cup of flour2 bottles of dry red wine 1 baguette to make croutonsclarified butter (for the croutons)RECIPECut the lardons, ciselé the onion, the shallot, and press the garlic head.Poach the eggs in the red wine. It is better to use a small cup in order to make it fall gently into the storm of wine you make with your spoon. The wine must not boil!Get the white of the egg on the yellow to make it plain, then take it out on an absorbing paper , cut the beard to make it look prettier. Repeat, and put all the eggs in the oven to keep them warm.(50°C) Be careful : you don’t want them to cook anymore!Remember : it is ok and easier to poach the egg in the water. It might even be prettier because the eggs will come in beautiful white, instead of a weird blue purple.Make the bacon in a pot with olive oil and butter, make them cook until they’re grilled just a little ; put the onions and the shallot to caramelize with them, and at the very end you put the garlic. You will take it out before serving the sauce, so that it don’t end up in a plate...You can put some herbs if you feel like it (that’s what we did with a homemade kinda « bouquet garni » from the garden ;-)When it start to smell good, put a tablespoon of flour and pour the wine very slowly and carefully to avoid the « grumeaux » in the sauce ! You want a smooth sauce, with the consistency of a soup, not to thick, not to liquid. 5 min only on a gentle fire are enough.You can finish with the croutons, if you haven’t made them at first. The order is the one you feel comfortable with to serve a hot plate !Cut slices of bread (baguette from yesterday traditionally, but better is the bread, better is the crouton) and make them grill in a pan with a bit of olive oil. Put them on a paper and rub them with a head of garlic.___Follow us! We don't bite...unless you're made of food ;)Subscribe to Tastemade | http://taste.md/1QsXIWqSnapchat Discover | http://taste.md/1P9UuDMFacebook | http://taste.md/1Zf0BveInstagram | http://taste.md/1OaAv4PMore daily programming | http://www.tastemade.comWatch us behind the scenes at Snapchat | @tastemade
