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.
1 hour 15 min.
Easy
2 people
12 IngredientsLast modified on: March 29th 2020
For 2 people, you will need:
- 1
375 ml red wine - 2
½ teaspoon caster sugar - 3
4 Poacheds eggs - 4
100 g Onion fondue - 5
½ tablespoon olive oil - 6
100 g small pieces of smoked bacon - 7
2 slices bread - 8
½ teaspoon cornflour - 9
1 tablespoon water - 10
chives - 11
salt - 12
pepper - Total weight: 905 grams
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Times for this recipe
Preparation: 30 min.
Cooking: 45 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 25 min.
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.
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 4 Poacheds eggs.
Stage 3 - 10 min.
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.
Then mix then with 100 g Onion fondue in a bowl, leaving the fat in the pan.
Stage 4 - 6 min.
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 190 RDI=70 % | 1,240 RDI=120 % | 170 RDI=30 % | 1,600 RDI=80 % | 6,680 RDI: 80 % |
| Per 100 g | 20 RDI=8 % | 140 RDI=10 % | 20 RDI=3 % | 180 RDI=9 % | 740 RDI: 9 % |
| Per person | 90 RDI=40 % | 620 RDI=60 % | 90 RDI=10 % | 800 RDI=40 % | 3,340 RDI: 40 % |
How much will it cost?
- For 2 people : 4.35 €
- Per person : 2.20 €
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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.
This recipe uses (among others)
Red wine
Like these other recipes: Winemaker's toast, Oxtail Parmentier, Saucipain, Roscoff loaf, Strawberries in a thyme and lemon-flavoured red wine reduction, ... See them all 19
Small pieces of smoked bacon
Like these other recipes: Comtoise endive salad, Stuffed baguette , Veal Marengo, Rabbit civet "à la normande", Salad paysanne, ... See them all 9
Onion fondue
You can get more informations, or check-out other recipes which use it, for example: Eggs in tomato shells, Boulangère potatoes, Montlebon toast, Rosemary steamed fish, Stuffed Mushrooms, ... See them all 6
Poached eggs
You can get more informations, or check-out other recipes which use it, for example: Baked potatoes with poached egg and tuna sauce , Tartine du pêcheur , Artichoke hearts forestier , Poached eggs with spinach and Comté milk, Salad lyonnaise, ... See them all 9
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