Œufs en meurette

Name: Œufs en meurette
Total time: 60 min
Yield: Serves 4
Cuisine: Burgundy
Ingredients: 8 very fresh eggs; 750 ml (1 bottle) red Burgundy wine; 150 g (5 oz) smoked lardons; 200 g (7 oz) button mushrooms; 12 pearl onions; 3 shallots; 2 garlic cloves; 1 bouquet garni; 30 g (1 oz) butter; 30 g (¼ cup) flour; 3 tablespoons vinegar; 4 slices country bread; Salt, pepper, parsley

Poached eggs in Burgundy red wine sauce

⏱ 60 minServes 4Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

8very fresh eggs
750 ml (3 cups)red Burgundy wine
150 g (5 oz)smoked lardons
200 g (7 oz)button mushrooms
12pearl onions
3shallots
2 clovesgarlic
1bouquet garni
30 g (1 oz)butter
30 g (1 oz)flour
3 tbspvinegar
4 slicescountry bread
Saltpepper, parsley

8 very fresh eggs
750 ml (3 cups) red Burgundy wine
150 g (5 oz) smoked lardons
200 g (7 oz) button mushrooms
12 pearl onions
3 shallots
2 cloves garlic
1 bouquet garni
30 g (1 oz) butter
30 g (1 oz) flour
3 tbsp vinegar
4 slices country bread
Salt pepper, parsley

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Skillet or deep saucepan

03 — Method

Make the meurette sauce: sweat the shallots and garlic in butter.
Add the bacon, pearl onions and mushrooms and sauté.
Sprinkle with flour and cook for 2 minutes until lightly golden.
Pour in the wine and add the bouquet garni, salt and pepper.
Simmer gently for 30 minutes to reduce.
Rub the bread slices with garlic and toast them.
Bring 1.5 L (6 cups) water to a simmer with the vinegar.
Crack the eggs one at a time into a ladle and poach for 3 minutes.
Drain on paper towels.
Put a toast on each plate, top with two eggs, spoon the sauce over and sprinkle with parsley.