RCI-EG.002.0053.001
Oeufs en Meurette
Oeufs en Meurette aka eggs poached in red wine is a simple Burgundian classic.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 3 tbsp
- smoked bacon in lardons1/4 pound
- pink shallots4 unitpeeled and finely chopped
- red wine (typically a red Brugundy would be used2 cupsbut a good quality fruity vin de pays will do)
- 2 tbsp
- french bread4 slices
- 1 unit
- fresh eggs4 unitfree-range
Method
1
Prepare your poaching liquid by filling a wide saucepan with water and adding a generous splash of white wine vinegar; bring to a gentle simmer over medium heat.
5 minutes
2
In a separate heavy-bottomed saucepan, melt a knob of butter over medium heat and begin building the meurette sauce base, seasoning with freshly cracked black pepper.
3 minutes
3
Allow the sauce to reduce and deepen in flavor, stirring occasionally to prevent scorching and to concentrate the richness of the base.
15 minutes
4
Swirl the simmering vinegar water gently with a spoon to create a gentle vortex, then carefully crack each egg and slide it into the water one at a time.
1 minutes
5
Poach the eggs until the whites are fully set but the yolks remain soft and runny, then remove them carefully with a slotted spoon and drain on a clean kitchen towel.
3 minutes
6
Finish the meurette sauce by whisking in a few small cubes of cold butter off the heat to create a glossy, velvety consistency, then adjust seasoning with black pepper.
3 minutes
7
Place the poached eggs onto prepared toasted bread croutons set in shallow serving bowls, then generously ladle the hot meurette sauce over and around the eggs.
2 minutes
8
Serve immediately while the eggs are warm and the sauce is glossy, finishing with a final grind of black pepper over each portion.