The eggs en meurette – oeufs en meurette – are one of the most typical recipes of the Burgundy region. The preparation is very simple, and the recipe allows many variations, for example you can replace the bacon with chopped mushrooms, or add a little garlic and spices to the sauce. Follow our instructions and get ready to become a real French chef!
Ingredients for 4 people:
- 75 cl red wine (better if Beaujolais)
- 8 poached eggs
- 200 g of caramelised onion
- 200 g of smoked bacon
- Icing sugar
- Olive oil
- Salt and pepper
Prepare the poached eggs and put them on a plate with absorbent paper, so that they lose excess water.
Pour all the wine into a pot, add a teaspoon of icing sugar and let it slowly reduce over medium heat. In a pan with a little oil, brown the bacon cut into strips. When the bacon is crunchy, add the caramelised onion and leave to simmer.
Add a tablespoon of cornstarch to a glass of water, then pour it into the pan with the wine. Beat the mixture vigorously until the sauce thickens.
On a plate, prepare a bed of hot bacon and caramelised onion, place two poached eggs on it and cover with a little wine sauce. Chop some chives and sprinkle them on top, together with salt and pepper. You can accompany the dish with some bread, toasted in the same pan where the bacon has been browned.
A Gamay wine from Beaujolais, that can be drunk slightly chilled to best enjoy its delicious aromas of fruit.
A wine with an elegant, fresh and intense nose with red fruit aromas. Wonderfully soft and plenty of character!