The eggs en meurette is a great classic of Burgundian cuisine. Discover our delicious poached eggs in red wine sauce recipe as well as our suggestion of food and wine pairing.
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EGGS EN MEURETTE RECIPE
PREPARATION: 30 MINS | COOKING: 20 MINS | SERVES: 4
INGREDIENTS
- 4 medium fresh eggs
- 1 shallot (or onion, depending on your preference)
- 1 garlic clove
- 400g button mushrooms
- 30g kneaded butter
- 2 pinches of salt
- 1 pinch of black pepper
- 1 bay leaf
- a bunch of fresh parsley
- garlic croutons
- 1/2 bottle red wine (Coteaux Bourguignons AOC)
INSTRUCTIONS
- Peel and chop the shallot or onion, then cut the button mushrooms into strips.
- In a casserole, melt a little butter and brown the chopped shallot. Leave to cook for 3 minutes over a medium heat, then add the mushrooms, bay leaf, salt, pepper and red wine. Simmer for about 15 minutes.
- In a bowl break the eggs individually, then poach them in the wine mixture, one after the other. Cook for about 5 minutes to obtain soft-boiled eggs.
- Drain the eggs and keep them warm while waiting for the sauce to finish.
- Add the chopped garlic to the wine mixture, then mix it with the kneaded butter. Then add the chopped parsley.
- Simmer until the sauce is smooth and creamy.
- Arrange the eggs on croutons rubbed with garlic and top with the sauce.
- Bon appétit!
LIGHT AND FRUITY RED WINE FOR THE PREPARATION OF THE SAUCE
There are different variants of the recipe for eggs en meurette. Some add lardon, smoked bacon or different herbs. To reduce the acidity of the sauce, some add a sugar cube to the preparation. As for the cooking technique for the eggs, some prefer to poach the eggs separately from the sauce in salted water with a little white vinegar. However, there is interest in the Burgundian technique, which consists of poaching the eggs directly in the wine preparation. This technique gives the eggs a lovely purple hue, which colours the plate well.
ORIGIN OF EGGS EN MEURETTE
Although the origin of the name of this recipe is still a mystery, claimed by Burgundy, Franche Comté and Lorraine, this dish is most likely have originated in Burgundy and is directly related to the famous boeuf bourguignon. Served at lunchtime, the meat was simmered for a long time in a red wine sauce and then eaten with its vegetables. However, there was still a lot of absolutely delicious sauce left over and the idea of poaching eggs in it for the evening meal meant that the red wine sauce, known as 'meurette', was not wasted.
COTEAUX BOURGUIGNONS
To make the sauce, a light, fruity red wine, ideally from Burgundy, is required. Although many appellations can meet these criteria, our experts have chosen the Coteaux Bourguignons AOC, a recent appellation recognised only in 2011. This AOC, unlike the other Burgundy AOCs, can include both single-varietal wines and blends of Pinot Noir and Gamay. Pinot Noir and Gamay are the preferred grape varieties for making Meurette. They produce light, fruity wines.
COTEAUX BOURGUIGNONS LA GRANDE CADOLE (ANCIENNE GRANDE QV) - VIGNERONS DE BEL AIR
In all recipes containing wine, it is strongly recommended that the dish be accompanied by the same wine used beforehand. This ensures a perfect balance of taste between the food and the wine. Since half a bottle is sufficient for the sauce, the rest of the bottle can be used to accompany the meal. Otherwise, it's time to get out the big ones, such as a Magnum! Vinatis recommends a 100% Gamay wine from the Vignerons de Bel Air for the preparation of your meal and to enjoy with your eggs en meurette.
BURGUNDY RED
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WHICH WINE TO PAIR WITH EGGS EN MEURETTE?
Although it is always best to enjoy a dish with the wine used to prepare it, there is a wide range of wine options to accompany an oeuf meurette. As mentioned earlier, a light, fruity red wine from the Pinot Noir or Gamay grape varieties is ideal.
BURGUNDY PINOT NOIR
Burgundy is the kingdom of Pinot Noir and depending on the AOC where it is grown, its flavours can vary. Any Burgundian wine made from Pinot Noir will be perfect to accompany your eggs en meurette. Depending on the wine chosen, the pairing will be more or less sophisticated. Although the eggs en meurette can be a meal in itself, as it is quite hearty and high in protein, it is more often found as a starter in bistros and brasseries. A real complete dish disguised as a starter! That said, if you want to continue the meal with another dish as a main course, it is better to opt for a regional wine as a starter, and then continue with a more elaborate wine.
GAMAY FROM BEAUJOLAIS
The Beaujolais vineyard is the kingdom of the Gamay grape. Several Beaujolais Crus, including the AOC Juliénas and Fleurie, are particularly sought after for both the preparation of the meurette and for accompanying the meal. Some people prefer to use a 100% Gamay Beaujolais wine to make the sauce. The famous chef Paul Bocuse describes the recipe for eggs en meurette as 'oeuf meurette à la beaujolaise', so whether you prefer Burgundy Pinot Noir or Beaujolais Gamay, you'll enjoy one or the other!
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