lunch…alone…

oeufs_meurette_crop2_0015

“…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. 

Oeufs Meurette
Ingredients…( the amounts relate to me cooking this dish for myself )
Eggs 2
Banana shallot 1
Lardons fumés 100gms
Garlic clove crushed
Flour 1tsp
Bayleaf
Large glass of red wine
25gms butter
Seasoning
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”
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About Food,Photography & France

Photographer and film maker living in France. After a long career in London, my wife and I have settled in the Vendee, where we run residential digital photography courses with a strong gastronomic flavour.
This entry was posted in 2017, Cuisine bourgeoise, Digital photography, Drinks, Eggs, Excellence, food, Food and Photography, Food photographer, France, Humour, oeufs meurette, Photography, photography course, Photography holiday, poached eggs, Uncategorized, Writing and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink.

35 Responses to lunch…alone…

  1. Mad Dog says:

    That’s beautiful light – it was pissing down this morning when I went to the St. John for bread 😉

  2. Sue says:

    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!

  3. Darya says:

    Favorite egg dish ever.

  4. Nadia says:

    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,

  5. Ardys says:

    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.

  6. Eha says:

    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 . . .

  7. Sally says:

    I’ve never heard of this recipe – red wine, bacon and eggs. Sounds amazing

  8. A perfect lunch for eating in solitary splendour!

  9. 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.

  10. oh là là, oeuf Meurette… So Bordeaux isn’t it ?! 😉

  11. in fact… Bourgogne ! OOPS

  12. Michelle says:

    I have always meant to try making that.

  13. Conor Bofin says:

    My late father was a big fan of fried bread. I love it but, I also want to hit 60 at some stage soon….

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