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Oeufs ‘Meurette’

This is an old Burgundy recipe using the sauce from a boeuf bourguignon recipe (I’ll do this later) as a basis. It takes about 20′ start to finish.

It’s a great one for supper and pretty cheap and quick too. For 2 people :

Ingredients :

  • 200g Mushrooms (peeled or wiped, never washed…) cut into quarters
  • 200g lardons or bacon bits or chicken/turkey lardons.
  • 1 large or 2 small onions cut into small dice
  • olive oil or butter, depending on taste : 2 tablespoons 20cl/50g
  • plain flour : 1 tablespoon 25g
  • 2 eggs
  • 50 cl de vin rouge ou blanc (2 bons verres)
  • salt and papper.
  • chopped parsley or coriander (cut with scissors in a sturdy glass).

Method :

  • Fry the lardons in a dry pan until their fat has melted. Set aside.
  • Fry (gently) the onions and mushroom in the bacon fat and a splash of oil until soft. Set aside in a warm place.
  • Make a roux with the melted butter and plain flour. Pour in the wine whisking until the sauce is liquid and will just coat the back of a spoon. Add salt and pepper. Set aside in a warm place.
  • Poach the eggs in simmering water for 3 minutes until just softly cooked (make a whirlpool in the water, crack the eggs open, slide the eggs in the water from a bowl, one after another, so that the white makes a round shape). This takes time but looks pretty…
  • While the eggs are cooking, combine the lardons, onions, mushrooms on a plate or in a shallow bowl for each person; coat them lightly with the liquid sauce. They should not float!
  • When the egg is cooked, lift it up carefully and place one per person on top of the mushroom mixture. Sprinkle with parsley or coriander. Split open the egg and apply fork to mouth.

You can of course add pasta or rice to the mushroom-bacon mixture to bulk it up a bit if you have teenagers or hearty eaters at your table. I have eaten this with red wine (once cooked, there is no alcohol left) but apparently you can also use white wine. Use the best wine you can, the taste will be all the better. A small/half bottle of Bourgogne Aligoté will do.