Oeufs en Meurette

Name: Oeufs en Meurette
Yield: 2 servings
Cuisine: French
Ingredients: 4 very fresh eggs; 750ml red Burgundy (Pinot Noir); 100g smoked bacon lardons; 150g small button mushrooms; 8 baby onions and 1 shallot, chopped; Butter mixed with a little flour (beurre manié); Slices of baguette, toasted and rubbed with garlic

Œufs en meurette/UH ahn muh-RET/

Also known as: Oeufs a la Bourguignonne, Burgundy Poached Eggs, Eggs in Red Wine Sauce

About this dish

Eggs poached in red wine and served in a rich, glossy red wine sauce with bacon lardons, mushrooms and small onions, on garlic croutons.

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Ingredients

🥚4 very fresh eggs

🍷750ml red Burgundy (Pinot Noir)

🥓100g smoked bacon lardons

🍄150g small button mushrooms

🧅8 baby onions and 1 shallot, chopped

🧈Butter mixed with a little flour (beurre manié)

🍞Slices of baguette, toasted and rubbed with garlic

Method

Serves 2

Simmer the wine with the shallot, a bay leaf and thyme for 10 minutes.

Poach the eggs one or two at a time in the wine, then set aside.

Reduce the wine by half and whisk in the butter and flour to thicken it into a glossy sauce.

Fry the lardons, mushrooms and onions in butter until golden and add them to the sauce.

Set each egg on a garlic crouton and spoon over the sauce.

✓ What Makes it Authentic

Œufs en meurette is a classic starter from Burgundy, where meurette means a sauce made with the region's red wine.

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