“…lost to almost everything but a vague sense of jam and idleness”* Although, pace Maggie Tulliver, in my case “jam” was supplanted by “lunch”. This perfectly conceived emotion had caught my imagination as I was reading last night and had come flooding back as I sat in our sun filled kitchen this morning contentedly considering, that most important of midday things, what should I cook myself for lunch. Cooking for oneself and eating alone is not to everyone’s taste but it is a pleasure that I have always enjoyed because it is not continually imposed. Memories of lone lunches, such as a well put together welsh rarebit with a bottle of cidre de garde at St,John, Clerkenwell or jamon iberico with a chilled fino at the bar of Moro, come to mind together with the fact that the dish in question was not complicated yet always satisfying and toothsome. Oeufs Meurette is such a dish and is perfect to make at home as the ingredients required are not too Hoxton so it’s more than likely that you’ll have them without losing spontaneity by first heading to the shops. Whenever I make this dish, which is probably two or three times a year, it occurs to me that I have never eaten a better version than my own…anywhere…yet.
Ingredients…( the amounts relate to me cooking this dish for myself )
Banana shallot 1
Lardons fumés 100gms
Garlic clove crushed
Large glass of red wine
Vinaigre du vin rouge/Jerez/cidre….add some to the salted egg poaching water
Cut the shallot into 4 quarters lengthwise and brown, with the lardons and crushed garlic, in the butter in a small, thick based, frying pan for 5 mins. Stir in the flour and cook, moving the ingredients about, for another 5 mins. Add the wine and bay leaf and cook, bubbling over a medium flame, until it has thickened. If it’s too thick, add some wine and so on. Season with salt and pepper …I add a pinch of sugar.
Meanwhile poach the eggs in boiling salted water and vinegar and, when ready, put them into a bowl or small dish.
Spoon the sauce around the eggs…..add some chopped parsley…I always have it ready and forget to put it on.
Fried bread is good with this.
- the quotation is from George Eliot’s “Mill on the Floss”
That’s beautiful light – it was pissing down this morning when I went to the St. John for bread 😉
It’s been beautiful here….but still cold….
It was snowing here, about an hour ago!
February….least favourite month:(
Blink twice and it will be over 😉
lol MD – “hissing” my friend ……..”hissing”!!! lol
Thanks Roger for reminding me of this recipe which you wrote about previously. Was wondering just what to eat tonight. Wet, cold and miserable in the UK ……..so this should go down well!
tell me how well it goes:)
Yes really well. But had to improvise as no shallots, however lentils very good with it! Will buy shallots tomorrow!
Favorite egg dish ever.
One of my favourite classic French simple lunch dishes. You have inspired me to make it for lunch tomorrow as it’s been a while. Merci,
as I say…it’s comes up about 3 times a year for me:)
There are a few things which I make that would not likely appeal to anyone else, but about which I feel the same…my version is the best I’ve had to date. Nice, thought provoking piece.
Tho’ the biggest ‘people person’ in the world, cooking for myself and eating alone is a total joy and relaxation which, living rurally these days, quite oft comes my way . . . total ‘smiley’ times . . . that said the egg dish which obviously is a favourite for most, does not greatly appeal: have never particularly enjoyed red wine and eggs together . . . to each their own . . .
…it would be unbearable any other way:)
I’ve never heard of this recipe – red wine, bacon and eggs. Sounds amazing
it’s a classic….very good:)
A perfect lunch for eating in solitary splendour!
It was a very good moment:)
I have to admit that I never have eaten this dish before and would like to try it soon, although my husband has a strong aversion towards eggs and eating alone is not exactly “fun time” for me. I love cooking for him, the family and friends but not just for myself; here a soup, salad or sandwich would have to do especially with my busy schedule. Btw, beautiful photography.
With the two caveats of egg aversion and dislike of solitary eating, I’m surprised that you’re even talking to me! It’s funny, but I could not abide eating egg white until I was in my 60’s, so you never know:)
oh là là, oeuf Meurette… So Bordeaux isn’t it ?! 😉
in fact… Bourgogne ! OOPS
Right the second time….although I used a Cotes de Rhone….just a bit further south:)
Yes, Bourgogne of course (what i’ve been thinking 😉 ) Must have been quite tasty with a Côtes du Rhône (North or South ?)
Difficult to answer that one as it was a cheapish supermarché bottle of Villages…probably South. I do have a bottle of Cote Rotie in my rack which needs to be opened:)
Yes, but de grâce… Not to cook, just to drink, as well 😉 !
I have always meant to try making that.
Try it using good cured pork…I just used cheap lardons from SuperU and I think there would be a lot of additional flavour with good stuff. There’s a recipe in Ripailles.
My late father was a big fan of fried bread. I love it but, I also want to hit 60 at some stage soon….
Fried bread certainly isn’t a recognized aid to longevity… I think my Dad died from bread and butter….😀
I suspect I’ll die from my secret obsession with jellies. Not good.