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.
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.
Last modified on: March 29th 2020
Keywords for this recipe:For 4 people, you will need:
- 1
750 ml red wine - 2
1 teaspoon caster sugar - 3
8 Poached eggs - 4
200 g Onion fondue - 5
1 tablespoon olive oil - 6
200 g small pieces of smoked bacon - 7
4 slices bread - 8
1 teaspoon cornflour - 9
2 tablespoons water - 10
chives - 11
salt - 12
pepper - Total weight: 1,805 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 30 min. | 41 min. | 1 hour 11 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 25 min.
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.
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.
Prepare 8 Poached eggs.
Stage 3 - 10 min.
In a pan on lively fire pour 1 tablespoon olive oil and when hot, add 200 g small pieces of smoked bacon and make fry.
Then mix then with 200 g Onion fondue in a bowl, leaving the fat in the pan.
Then mix then with 200 g Onion fondue in a bowl, leaving the fat in the pan.
Stage 4 - 6 min.
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 5 - 2 min.
Stage 6 - 3 min.
Then pour this mixture into the reduced wine and beat vigourously while still heating to thicken the sauce.
Check seasoning.
Check seasoning.
Stage 7 - 5 min.
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.
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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,261 Kcal or 9,466 Kj | 56 gr | 154 gr | 169 gr |
| 113 % | 22 % | 15 % | 26 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 125 Kcal or 523 Kj | 3 gr | 9 gr | 9 gr |
| 6 % | 1 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 565 Kcal or 2,366 Kj | 14 gr | 39 gr | 42 gr |
| 28 % | 5 % | 4 % | 6 % |
How much will it cost?
- For 4 people : 8.66 €
- Per person : 2.17 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Red wine: You can check-out other recipes which use it, like for example: Beef braised in reduced red wine, Boeuf (beef) bourguignon, Rabbit civet, Strawberries in a thyme and lemon-flavoured red wine reduction, Aperitif rolls, ... All |
 | Small pieces of smoked bacon: You can get more informations, or check-out other recipes which use it, for example: Comtois surprise bread, Rabbit civet "à la normande", Comtoise endive salad, Salad paysanne, Veal Marengo, ... All |
 | Onion fondue: You can get more informations, or check-out other recipes which use it, for example: Eggs in tomato shells, Rosemary steamed fish, Loaf for "les filles'", Boulangère potatoes, Stuffed Mushrooms, ... All |
 | Poached eggs: You can get more informations, or check-out other recipes which use it, for example: Tartine du pêcheur , Poached eggs with spinach and Comté milk, Fried bread with leek and poached egg , Eggs Arsène, Baked potatoes with poached egg and tuna sauce , ... All |
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Your 1 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...Posted by Louise november 25th 2010 at 17:18 (n° 1)
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