Try this Eggs Meurette recipe, or contribute your own.
Suggest a better description1 Peel the garlic, onions and shallots. Chop them finely and cook in a pan with the wine, thyme, bayleaf, salt and pepper, for 10 minutes. Strain the wine, then return it to the heat. 2 Break the eggs one by one into the hot wine, keeping the white and the yolk together with a spoon, as the white has a tendency to spread. Cook for 2 minutes, then slide the eggs onto a hot dish. 3 Melt the butter in another saucepan. Sprinkle in the flour, stir, then add the wine. Cook until the sauce has thickened, then pour over the eggs. Serve immediately. Campanile tip: Serve the eggs with a half-slice of toast.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (332g) | ||
Recipe Makes: 4 servings | ||
|
||
Calories: 480 | ||
Calories from Fat: 316 (66%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 35.1g | 47 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 1084.4mg | 334 % | |
Sodium 355.4mg | 12 % | |
Potassium 468.4mg | 12 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 8.7g | ||
Protein 32.5g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 480
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.