Illustrative image

The finished dish may look different depending on the ingredients and preparation.

MediumMain coursesmeatCC0 1.0 Universal

Burgundian Œufs en Meurette (Poached Eggs in Red Wine, Bacon and Mushroom Sauce)

Name: Burgundian Œufs en Meurette (Poached Eggs in Red Wine, Bacon and Mushroom Sauce)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: french
Ingredients: 4 pc Very fresh large eggs; 500 ml Dry red Burgundy wine (Pinot Noir); 120 g Smoked slab bacon cut into lardons; 150 g Button or cremini mushrooms quartered; 60 g Shallots finely minced; 40 g Cold butter cubes for mounting sauce; 4 pc Slices of country sourdough toasted and garlic-rubbed; 1 tbsp Flour for beurre manié; 1 clove Garlic clove for rubbing toast; 4 g Fine sea salt

The crowning bistro glory of Burgundy: farm-fresh eggs poached to a jammy center, served atop garlic-rubbed toasted croutons and draped in a glossy, dark red wine (Pinot Noir) sauce studded with crispy lardons, mushrooms, and pearl onions.

Prep

20 min

Cook

25 min

Total

45 min

Ingredients

servings

Very fresh large eggs
4 pc
Dry red Burgundy wine (Pinot Noir)
500 ml
Smoked slab bacon cut into lardons
120 g
Button or cremini mushrooms quartered
150 g
Shallots finely minced
60 g
Cold butter cubes for mounting sauce
40 g
Slices of country sourdough toasted and garlic-rubbed
4 pc
Flour for beurre manié
1 tbsp
Garlic clove for rubbing toast
1 clove
Fine sea salt
4 g

Preparation Steps

Brown bacon lardons in a skillet until crisp. Remove lardons and sauté mushrooms and shallots in the rendered fat for 5 minutes. Set aside.

Simmer red wine in a saucepan for 10 minutes to burn off raw alcohol and concentrate flavors. Gently poach eggs directly in the simmering wine for 3 minutes until whites are set but yolks are runny. Lift out onto a warm plate.

Boil wine until reduced by half. Whisk in flour kneaded with butter (beurre manié) until sauce turns glossy and richly thickened. Fold in lardons and mushrooms. Place garlic-rubbed toast in shallow bowls, crown each with a poached egg, and spoon hot rich meurette sauce over top.

Cooking Journal

You haven’t tried this recipe yet

Nutrition Facts

per serving

Calories

410

Protein

21g

Carbohydrates

24g

Fat

23g

Allergens

GlutenEggsMilkSulphur Dioxide & Sulphites

*estimated values per serving

Provenance & Public Domain Audit

Source: European Culinary Heritage & Traditional Gastronomic Archives (Ministère de la Culture & Ministero della Cultura Gastronomica)

Legal status: Public Domain (CC0-compatible) • 17 U.S.C. § 105

License: Creative Commons CC0 1.0 Universal

Verify official government source

Burgundian Œufs en Meurette (Poached Eggs in Red Wine, Bacon and Mushroom Sauce)

Ingredients

Preparation Steps

Cooking Journal

Your next move? A game of backgammon.