Eggs in meurette
The eggs in meurette a traditional dish of the Burgundian cooking, based on poached eggs and red wine sauce meurette. Formerly for the lower classes, this dish is reinvented in the great restaurants like the Château du Clos Vougeot.
1 egg per person
3/4 cup of button mushrooms
1 clove of garlic
1 tablespoon of flour
2/3 cup smoked bacon (or lardons)
50 cl of red wine (I prefer 2/3 red wine, 1/3 water)
1 bouquet garni
1 sugar cube
Pepper and salt
How to make it :
- STEP 1
Dice the bacon, chop the onion and mushrooms and mince the garlic.
- STEP 2
Brown the mushrooms in a little butter in a frying pan.
- STEP 3
In another pan, brown the bacon and onions with a little butter (if necessary). Sprinkle the onions and bacon with the flour and stir until the flour turns golden.
- STEP 4
Add wine, bouquet garni, mushrooms, garlic and sugar. Season with salt and pepper.
- STEP 5
Reduce over very low heat for 45 minutes. The sauce should become creamy.
- STEP 6
Before serving, fry the croutons in a little oil or butter (light version, toast them in the oven) and lightly scrape them with garlic.
- STEP 7
Just before serving, poach the eggs in a large pot of simmering water with a little vinegar.
- STEP 8
Place the croutons and poached eggs on a plate, top with sauce.... and enjoy!
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