the famed Oeuf à la Meurette. The last time we ate them was at Les Hospices de Beaune at Les Chevaliers du Tastevin; a
wonderful wine organization which celebrates Burgundy wines, and rightly so.
We attended La Fête de la Musique, with signing between each course. The Gastronomic 6 courses menu with wine pairing was one of the best meals we have ever experienced. The cheese course alone, was enough to make us shed a tear. Of course, one of the courses served was Les Oeufs Meurette which took us back to our Hotel School days. I could have stopped my meal right there and had there not been anyone around, I would have dunked a piece a bread in the sauce as one does at home. It is so good and so easy to prepare, I highly recommend you try it and double recipe, as you can freeze the sauce; always handy to have for a last minute meal.
INGREDIENTS
Serves 4 persons
8 Eggs
150 Gr. Lardons or Pancetta (do not use bacon, as it tends to be quite smoky)
2 Large French Shallots roughly chopped
50 Gr. Mushrooms
2 Tablespoons Butter
1 Tablespoon All purpose flour
2-3 Cups Red Wine – Of course, a Burgundy is preferable, but any Red wine will do just fine
1 Large Bay Leaf
METHOD
The recipe is prepared in two steps, which can be coordinated quite easily. First, attend to the sauce by cooking the Lardons. In a medium size saucepan cook the lardons at medium-low heat giving a chance to the meat pieces to render its fat.
Once brown on all sides, remove the lardons and set aside. Discard the fat and using the same saucepan, melt the butter and cook the shallots until they become translucent. You can also add the mushrooms and cook them until brown on all sides.
Add the lardons back and pour the flour and mix well. Cook the flour mixture for a minute.
Using a whisk, slowly pour the red wine, making sure the sauce is lump-free.
Add the bay leaf and cook for about 10 minutes. The sauce should be easy to pour, but still have some thickness to it.
Salt & Pepper
FOR THE EGGS
You can poach the eggs the traditional way; in simmering water and vinegar, but if I have a large group, you can cook the eggs in a muffin tin, with great results.
Preheat the oven at 350 F (180 C)
Simply butter a muffin tin and put a tablespoon of water in each section.
Crack an egg in each one and place in the oven for 8-10 minutes. (if you like your eggs runny; 8 minutes should suffice)
I use a large spoon to remove the eggs and work rapidly as you do not want the eggs to continue to cook in the pan.
Place a good spoonful of sauce on each plate and cover with two eggs. Sprinkle some salt & Pepper and indulge.
risespice.com 
Leave a comment