Only the French would think of serving poaching eggs in wine! A simple, humble egg becomes a tiny feast.
I’ve had poached eggs in wine several times in Burgundy where they call is oeufs a la bourguigonne. Naturally it has to be a local wine there, pinot noir is perfect. Elsewhere in France it’s called oeufs en meurette. Though it’s simple to make it still takes a little effort and a few more ingredients – this is a French classic after all!
There’s also a dish called oeufs en cocotte – no wine this time, they’re (look away if you’re the sort of person who puts on weight just reading a delinquent food recipe) poached in cream! It makes for a very special breakfast recipe.
Oeufs en meurette for 4 people
4 eggs
50cl red wine
100g mushrooms
100g bacon
Onion
Teaspoon sugar
Tablespoon of flour
Few sprigs of fresh parsley
Pinch salt and pepper
Optional slice of bread per person and some croutons
Method
Dice the bacon and mushrooms, mince the onion and garlic.
Brown the mushrooms in a little butter in a pan.
In another pan, brown the bacon and onions with a little butter (if necessary). Sprinkle the flour over and stir until golden brown.
Add the wine, chopped parsley, mushrooms, garlic and sugar with a pinch of salt and pepper.
Reduce over very low heat for 45 minutes. The sauce should become smooth.
Just before serving, poach the eggs.
It’s usually served over a slice of lightly toasted bread with croutons – place the egg on top and then pour the wine sauce over.
How to make oeufs en cocotte
