The story of eggs in meurette
Eggs in meurette appeared in the 19th century, in Burgundy. They were then served as a main course, often with grilled bread. The original recipe is quite simple, but it requires a bit of time and patience.
The ingredients to make the best eggs in meurette
- 4 fresh eggs
- 150 g of lardons
- 2 shallots, finely chopped
- 200 g of mushrooms, sliced
- 1 bottle of Burgundy red wine (choose a quality wine)
- 1 bouquet garni (thyme, bay leaf, parsley)
- 4 slices of country bread
- Butter
- Salt and pepper
The steps of the eggs in meurette recipe
- In a saucepan, fry the lardons over medium heat until crispy. Remove from the saucepan and set aside.
- In the same saucepan, add the shallots and mushrooms, and cook until softened.
- Pour the wine into the saucepan, add the bouquet garni, and let simmer for about 15-20 minutes to reduce the liquid.
- Meanwhile, poach the eggs in a separate pot of simmering water.
- Toast the bread slices and butter them.
- To serve, place a slice of toasted bread in a shallow bowl, top with a poached egg, ladle the wine sauce over, and sprinkle with the crispy lardons.
- Season with salt and pepper, and enjoy your delicious eggs in meurette!
- Sauté the shallots and mushrooms until they are golden.
- Pour the red wine into the pan, add the bouquet garni, and simmer gently for about 30 minutes. The sauce should reduce by half.
- Meanwhile, prepare the poached eggs. Bring a large pot of water to a boil, add a pinch of salt, then reduce heat to a simmer. Crack each egg into a separate cup, then gently slide them into the simmering water. Cook for 3 to 4 minutes for slightly runny yolks.
- While the eggs are cooking, toast the bread slices and spread them with butter.
- To serve, place a toasted bread slice on each plate. Place a poached egg on the bread.
- Remove the bouquet garni from the meurette sauce, then generously pour it over the eggs.
- Garnish with crispy lardons, mushrooms, and shallots.
- Season with freshly ground salt and pepper.
