Oeufs en meurette – Stewart Turner

Oeufs-en-meurette-7Stewart Turner’s Oeufs en meurette
photography by Simon Peel

Stewart Turner is the Head Chef at Berry Bros & Rudd, famous London Wine Merchants. Do follow their blog at bbrblog.com where you will find some interesting recipes and ideas.

Oeufs en meurette
8 eggs
1 bottle of red wine
50ml red wine vinegar
2 shallots – finely sliced
50g button mushrooms – finely sliced
2 sprigs thyme
2 bay leaves
1 clove of garlic – crushed
200ml veal stock
Olive oil
Butter
Salt and freshly ground pepper

Garnish
8 slices of baguette cut on the angle, about 0.5 to 1cm thick
100g mixed wild mushrooms
80g smoked pancetta lardons
20 button onions – peeled
2 tbsp flat leaf parsley – chopped

Stewart-TurnerStewart Turner, Head Chef at Berry Bros & Rudd

Start by making the sauce. Gently fry the sliced shallots, garlic and mushrooms in a splash of olive oil until nicely golden. Add half the red wine with the thyme and bay, then reduce by two thirds. Add the veal stock and reduce by half. Pass through a fine sieve and set aside.

Place the button onions in a pan and just cover with water. Add a good knob of butter and season with salt and pepper. Cook over a medium heat until the water has evaporated and the onions are lovely and glazed. Drizzle the baguette slices with olive oil and toast under a hot grill. Rub each with a cut garlic clove and set aside.

Fry the lardons until just starting to brown, then add the mushroom and a knob of butter. Fry until golden, drain and keep warm.

Bring the remaining wine and red wine vinegar to the boil. Break the eggs, one at a time, into the places where the liquid is bubbling, so the bubbles spin the eggs. Lower the heat and poach the eggs for three minutes, until they are just set but the yolk is still runny. Remove the eggs and drain on kitchen paper. Trim off the stringy edges with scissors.

Heat the sauce and whisk in 40g diced, cold butter. To serve, warm the mushroom and bacon with the button onions. Finish with the chopped parsley and season. Spoon the mix onto the toasted baguette and place an egg on the top. Spoon over the sauce and serve immediately.

Michael’s wine recommendation – CLICK HEREOldenburg Vineyards Cabernet Franc 2010

No 3 exterior + BBR Flag copyBerry Bros & Rudd

Berry Bros & Rudd is Britain’s original wine and spirit merchant, established in the 17th century. Our flagship store has been located at 3 St James’s Street since 1689 when it was founded by the Widow Bourne in London. A supplier to the royal family since the reign of King George III, historic customers have included Lord Byron, William Pitt the Younger and the Aga Khan.Spoon logo

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