The Eggs In Meurette are a dish composed of poached eggs, and meurette sauce (or bourguignonne sauce) composed of red wine from the Burgundy vineyard, bacon, onions, and shallots returned in butter, also possibly with baby onions, and button mushrooms.
A traditional dish of Burgundy cuisine, there are two variations of cooking poached eggs, either in boiling water with vinegar, served with Meurette sauce (or the egg white retains its white color) or directly cooked in Meurette sauce (where the egg soaks up the color and taste of the Meurette sauce).
They are sometimes cooked with a white wine sauce, or with crémant, and generally served with, or on toasted garlic bread. The Morvandelle recipe incorporates veal stock and parsley.
|Level of difficulty: easy|
|Preparation time : 15 min|
|Rest time : -|
|Cooking time : 1 hours|
|Total time : 1 15 h min|
|550 g fresh mushrooms|
|200 g of bacon|
|1 l of red wine (Côtes du Rhône or Burgundy)|
|1 l of veal stock|
- In a skillet, brown the sliced mushrooms then set aside.
- In a saucepan, brown the bacon and chopped onion.
- Flour, add the red wine and the veal stock and simmer for 45 min.
- Add the mushrooms and simmer for an additional 15 min.
- Poach the eggs (by three or four) in simmering vinegar water.
- Wait for the eggs to rise to the surface.
- Take out with a skimmer and place on absorbent paper on a plate.
- In a deep plate, place a slice of toast.
- Place two eggs then cover with very hot sauce.
- Serve and enjoy!
Quote about cooking:
“It's a love story for cooking, you have to fall in love with the products and then the people who make them. "Alain Ducasse