Found this on an interesting blog www.frombatoparis.com - thank you Cristina
On the menu at Balthazar in Soho New York City
For these Eggs Meurette (serves 2) you will need: * fresh eggs, 2
* Burgundy wine ( or similar), 90 ml
* bacon slices, 4
* butter, 35gr
* vinegar, 1 teaspoon
* red onions, 2
* brown sugar, 2 teaspoons
* slices of bread, 2
* fresh greens,
(for the “beurre manié“)
* butter, 1 teaspoon
* flour, 1 teaspoon
Put the slices of bacon on the grill rack of your oven ( 110°C) Cook until crispy. At the same time, you can toast the slices of bread ( I used Poilâne here)
For the caramelized onions: slice the onions thinly. Melt the butter. Sauté the onions in it. Add the sugar. Then reduce the heat, and let the onions caramelize for 25′ aprox.
For the poached eggs: put water in two saucepans. Take them to a boil and then, reduce the heat to medium. Add one teaspoon of vinegar to the water in one saucepan. Break the egg in a little bowl. Swirl the water with the vinegar using a spoon, place the egg in the central hollow that is formed. Cook the egg for 3′. Then with a slotted spoon, remove it from this water, and rinse it in the water of the other saucepan. Drain it on paper towels. Trim off the stringy edges, if necessary, using a small knife.
Put the slice of toasted bread on a dish, accomodate one dollop of caramelised onions on it, then the poached egg. Serve with greens. Place the two slices of bacon on the greens. Spoon the sauce over the egg.
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