Oeufs en meurette
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This much-loved Burgundian classic of eggs poached in red wine is enriched with earthy mushrooms, sweet onions and fresh herbs, creating a deeply comforting dish that is packed with flavour.
Oeufs en meurette
- 8 eggs
- 500 ml 17.5 fl oz, 2 cups
- Burgundy Pinot noir
- 4 slices stale bread
- 2 slices smoked pork belly cut into lardons
- 50 g 1% oz baby onions
- 1 carrot
- 100 g 3½ oz, 7 tbsp butter
- 20 g 34 oz, 1½ tbsp sugar
- 100 g 3½ oz button mushrooms
- 1 bay leaf
- 2 shallots
- 1 stalk fresh thyme
- 100 ml 3½ fl oz, ½ cup + 1 tbsp vinegar
- 1 onion
- Flour
- Salt & pepper
- Butter the stale bread and toast in the oven.
- Chop the onion and carrot into cubes.
- Fry off the lardons in a pan. Add the finely chopped shallots, mushrooms (blanched) and the onion and carrot. Sprinkle with flour, cook for 5 min, pour in half of the wine. Reduce by half.
- Adjust the seasoning and incorporate 70g butter in small pieces, stirring continuously. Leave the sauce to keep warm in a bain-marie.
- Pour the other half of the wine into a saucepan. Add 250 ml (834 fl oz, 1 cup) of water, the bay and the thyme. Boil for 5 minutes and skim. Lower the heat to a simmer.
- Poach the eggs in this liquid and drain once cooked.
- On a deep plate, put the eggs onto the warm toast. Cover with the wine sauce and serve immediately.
Recipe courtesy of Vallée de la Gastronomie
Lead photo credit : Shutterstock
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