Oeuffs en meurette with bone marrow and persillade

Image

By

Guillaume Brahimi

Abstract

Sauce meurette is a classic French country sauce originating from Bourgogne. It is a dark concentrated essence of red wine and stock.

Oeufs en meurette has several elements such as paoched eggs, bone marrow and speck that is brought together by the beautiful sauce.

from Recipes https://ift.tt/3dyKS9n