Another
random recipe
random recipe?

Eggs meurette

Eggs meurette
Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fried onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.
CF- Add this recipe to my binder (Read more...)
- Follow this recipe
- Post a comment about this recipe
- See comments on this recipe
Short version - Short version with photos
Recipe as slideshow
Pdf short version
- Send this recipe to a friend
- E-mail me about this recipe
- Subscribe to news list
- List of recipes in category
- List of all the recipes

For 4 people, you will need:



Nutritional information:

Whole recipe
Calories
3744
187%
Proteins
96g
37%
Carbohydrates
196g
18%
Fats
232g
35%
 Per 100 g 
Calories
156
8%
Proteins
4g
2%
Carbohydrates
8g
1%
Fats
10g
1%
 Per person 
Calories
935
47%
Proteins
24g
9%
Carbohydrates
48g
5%
Fats
58g
9%
TrafficRating
  • Already noted 2 times
  • Average note : 1.0/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 33 min.
Cooking : 56 min.
Start to finish : 1 hour 29 min.
Preservation : Several days in the fridge, covered by a plastic film.


At what time?

timeAt what time will I finish if I start at...?
At what time should I start if I want to finish at...?
Work that out...

How much will it cost?

 For 4 people : 9.17 €
 Per person  : 2.29 €

 Change currency:

 Note : These prices are only approximate. Read more...



Step by step recipe:


1
Pour 750 ml red wine into a pan on medium heat. Salt and add 1 teaspoon caster sugar (to reduce the bitterness after cooking).

The ideal wine for this is a red Burgundy made from Pinot Noir grapes, but do experiment with other red wines rich in tannin, Syrah/Shiraz for example.

Bring to the boil and leave to reduce gently.
Eggs meurette : Photo of step #1
2
Prepare 8 Poached eggs.
Eggs meurette : Photo of step #2
3
Prepare 6 onions and slice into thin rounds (use a mandolin, it's quicker).

Pour 4 tablespoons olive oil into a non-stick frying pan and when nice and hot, add the onions.

Salt and pepper, then leave to cook uncovered on low heat stirring regularly...
Eggs meurette : Photo of step #3
4
...until the onions are well fried and browned.

Check seasoning, then tip onto a plate on absorbant paper.
Eggs meurette : Photo of step #4
5
Reuse the same pan without washing it to lightly fry the 200 g small pieces of smoked bacon.

Then transfer them onto the plate with the onions, leaving the fat in the pan.
Eggs meurette : Photo of step #5
6
Remove the crust from 4 slices bread. reheat the frying pan and fry the bread in the bacon fat until they are golden brown.
Eggs meurette : Photo of step #6
7
When the wine has reduced by 4/5, mix 1 teaspoon cornflour and 2 tablespoons water in a cup.
Eggs meurette : Photo of step #7
8
Then pour this mixture into the reduced wine and beat vigourously while still heating to thicken the sauce.

Check seasoning.
Eggs meurette : Photo of step #8
9
Arrange on the plates: put a slice of fried bread on each one and spread with a layer of onions and bacon. Place two poached eggs on top and cover with wine sauce.

Garnish with a few chives and serve immediately.
Eggs meurette : Photo of step #9

Remarks:

As is usual with these emblematic recipes, I keep my distance; this is not "the" recipe for eggs meurette, just one among many, my own version. What's more, I reckon there must be as many versions as cooks in Burgundy...

In this recipe, everything can be prepared in advance, even the day before. But it's wiser to fry the bread and thicken the wine sauce at the last minute.

The great chef Bernard Loiseau used a carrot purée rather than cornflour to thicken the sauce.

In a restaurant near Meursault I tasted a version with chopped mushrooms added to the onions, which was an excellent idea.

You can also enhance the flavour of the sauce by adding a bouquet garni to the pan as it comes to the boil, or 1 or 2 cloves of garlic.

And to drink?

Source:

Home made.

Last modified on: October 31th 2010

Back to top of page


You might also like:

Nanou's chocolate cakeWarm apple feuillantinesFresh fruit in sabayonSweet pancake rolls from BrittanyRice pudding (riz au lait)TiramisuVanilla sugarAlmond cream or frangipane
Nota: Rollover photos with your mouse to see recipe title.

Your comments or questions on this recipe:

- - -

I must admit JH, the thought poached eggs glistening with wine sauce just makes me want to jump on the next plane; body scan or not, he he...Thanks for sharing...

Comment #1 posted on november 25th 2010 at 17:18 by Louise.


Post a comment or question:

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Your first name or pseudo: (optional).

Please check/tick this box to show that you are a real human being (protection against Spam)*.


I am not a leaving thing

rss You can also get a RSS feed on last comments of this recipe.

Back to top of page


Follow this recipe

If you are interested in this recipe, you can "follow", ie you enter here your e-mail address, and then each time the recipe is modified, or commented, you will immediately receive a personal e-mail to warn you.
Note: You will need to confirm that you want to follow this recipe.
My e-mail address is:

Please check/tick this box to show that you are a real human being (protection against Spam).

One thing you should
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.