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 fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.
194K 4.1/5 based on 24 reviews
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Last modified on: March 29th 2020

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For 2 people, you will need:

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Times for this recipe
Preparation: 30 min.
Cooking: 41 min.
All in all: 1 hour 11 min.
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Step by step recipe


Stage 1 - 25 min.
Eggs meurette
Pour 375 ml red wine into a pan on medium heat. Salt and add ½ 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.

Stage 2 - 20 min.
Eggs meurette
Prepare 4 Poached eggs.

Stage 3 - 10 min.
Eggs meurette
In a pan on lively fire pour ½ tablespoon olive oil and when hot, add 100 g small pieces of smoked bacon and make fry.

Then mix then with 100 g Onion fondue in a bowl, leaving the fat in the pan.

Stage 4 - 6 min.
Eggs meurette
Remove the crust from 2 slices bread. reheat the frying pan and fry the bread in the bacon fat until they are golden brown.

Stage 5 - 2 min.
Eggs meurette
When the wine has reduced by 4/5, mix ½ teaspoon cornflour and 1 tablespoon water in a cup.

Stage 6 - 3 min.
Eggs meurette
Then pour this mixture into the reduced wine and beat vigourously while still heating to thicken the sauce.

Check seasoning.

Stage 7 - 5 min.
Eggs meurette
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.
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?
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe190 70 %1,240 120 %170 30 %1,600 80 %6,680 80 %
Per 100 g20 8 %140 10 %20 3 %180 9 %740 9 %
Per person90 40 %620 60 %90 10 %800 40 %3,340 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Egg, Milk, Gluten
How much will it cost?
  • For 2 people : 4.33 €
  • Per person : 2.17 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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The 1 comment already posted 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...
    Posted by Louise november 25th 2010 at 17:18 n° 1
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