Serious Eats: Recipes

Sunday Brunch: Oeufs en Meurette

There is no more popular brunch spot in New York City than the utterly classic French brasserie Balthazar. The co-chefs there, Riad Nasr and Lee Hanson, along with their talented kitchen crew, manage to turn out 1,000 plates of delicious food in less than six hours. Many of those thousand are oeufs en meurette, eggs poached in red wine. At the restaurant they top it with a sauce Bordelaise, but it has plenty of flavor without it. This dish is also substantial enough to serve for dinner.

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