Cooking-ez.com

1,031 easy and fully explained recipes, with 12,566 photos and 77 videos

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.
129,389 14.1/5 for 18 ratings
Grade this recipe:

Last modified on: October 31th 2010

For 4 people, you will need:

Change those ingredients for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
33 min.56 min.1 hour 29 min.
Keeping: Several days in the fridge, covered by a plastic film.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 25 min.
Eggs meurette : Photo of step #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.

Stage 2 - 20 min.
Eggs meurette : Photo of step #2
Prepare 8 Poached eggs.

Stage 3 - 3 min.
Eggs meurette : Photo of step #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...

Stage 4 - 15 min.
Eggs meurette : Photo of step #4
...until the onions are well fried and browned.

Check seasoning, then tip onto a plate on absorbant paper.

Stage 5 - 10 min.
Eggs meurette : Photo of step #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.

Stage 6 - 6 min.
Eggs meurette : Photo of step #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.

Stage 7 - 2 min.
Eggs meurette : Photo of step #7
When the wine has reduced by 4/5, mix 1 teaspoon cornflour and 2 tablespoons water in a cup.

Stage 8 - 3 min.
Eggs meurette : Photo of step #8
Then pour this mixture into the reduced wine and beat vigourously while still heating to thicken the sauce.

Check seasoning.

Stage 9 - 5 min.
Eggs meurette : Photo of step #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.

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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Red wineRed wine: You can check-out other recipes which use it, like for example: Pears in red wine with blackcurrant , How to slow cook meat, Marchand de vin sauce, Roscoff loaf, Upside-down Parmentier, ... All
Small pieces of smoked baconSmall pieces of smoked bacon: You can get more informations, or check-out other recipes which use it, for example: Montbenoit's canapés, Comtoise endive salad, Stuffed baguette , Rabbit civet "à la normande", Endives "bonne femme", ... All
Poached eggsPoached eggs: You can get more informations, or check-out other recipes which use it, for example: Eggs Arsène, Polenta with spinach and soft-poached egg, Fried bread with leek and poached egg , Tartine du pêcheur , Eggs Benedict , ... All
OnionOnion: You can get more informations, or check-out other recipes which use it, for example: Fillet of pollack cooked in two stages, Confit of carrots with bacon, Potimarron and celeriac autumn soup, Moussaka, Rabbit terrine, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 1 comments or questions on this recipe

Post your 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.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
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.

Back to top of page