RCI-BR.001.0827.001

Oeufs en Meurette

Name: Oeufs en Meurette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: European
Ingredients: 3 tbsp unsalted butter; 1/4 pound smoked bacon in lardons; 4 unit pink shallots (peeled and finely chopped); 2 cups red wine (typically a red Brugundy would be used (but a good quality fruity vin de pays will do)); 2 tbsp white wine vinegar; 4 slices french bread; 1 unit freshly ground black pepper; 4 unit fresh eggs (free-range)

Oeufs en Meurette aka eggs poached in red wine is a simple Burgundian classic.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

unsalted butter
3 tbsp
smoked bacon in lardons
1/4 pound
pink shallots
peeled and finely chopped
4 unit
red wine (typically a red Brugundy would be used
but a good quality fruity vin de pays will do)
2 cups
white wine vinegar
2 tbsp
french bread
4 slices
freshly ground black pepper
1 unit
fresh eggs
free-range
4 unit

Method

Warm half the butter in a pan with bacon, leave to cook for ~5 min.

Take remainder of the butter, chop into small slices, chill in the fridge.

Include the shallots to cook, constantly stirring for ~15 min.

In a separate pan pour the wine, allow to bubble for ~30 min, should reduce by half.

In a separate pan include water and white wine vinegar, bring to boil.

Toast bread (both sides).

Place a slice of bread in a deep bowl.

Poach the eggs over the water, cook for ~2 min.

Place the poached egg on the toast.

Remove the wine from the heat, swirl in the slices of butter from the fridge.

Pour over the poached eggs and toast, serve immediately.

Oeufs en Meurette

Ingredients

Method

What Makes This Variant Distinct