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Oeufs en meurette

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Œufs en meurette, with the slightly uncooked yolk clearly visible

Oeufs en meurette is a traditional dish from Burgundian cuisine based on poached eggs and meurette sauce or bourguignon sauce.

Description

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The dish is made with poached eggs accompanied by a meurette sauce/bourguignon sauce (made up of Burgundy red wine, bacon, onions and shallots browned in butter) and[1] served with toasted garlic bread.

It is the main dish of the Château du Clos de Vougeot, being the only dish served at receptions and weddings organized there.[2]

See also

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References

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  1. ^ Larousse gastronomique. Paris: Larousse-Bordas, 1998, p. 670.
  2. ^ "Les œufs en meurette". meurette.fr. Retrieved February 24, 2024.
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