Oeufs Meurette
Eggs poached in red wine sauce, a classic Burgundy dish.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Oeufs Meurette is a traditional dish from the Burgundy region of France. Its origins are humble, born from the desire to utilize leftover red wine and simple ingredients readily available in the countryside. It reflects the resourcefulness of regional French cuisine, transforming everyday items into a satisfying and flavorful meal.
Oeufs Meurette is more than just a breakfast or brunch dish; it's a symbol of Burgundy's culinary heritage and convivial dining culture. It represents the region's appreciation for simple pleasures and the art of transforming basic ingredients into something extraordinary.
Regional Identity
Oeufs Meurette is deeply connected to the Burgundy region and its wine culture. It is often served at local restaurants and enjoyed during regional celebrations, showcasing the pride and traditions of the area.
Family Tradition
Many families in Burgundy have their own unique versions of Oeufs Meurette, passed down through generations. Preparing and sharing the dish is often a cherished family tradition.
Conviviality
Oeufs Meurette is typically enjoyed as a shared meal, often accompanied by a glass of Burgundy wine. It fosters a sense of community and togetherness around the table.
Rich, savory, and subtly sweet, Oeufs Meurette combines the deep flavors of red wine with the delicate creaminess of poached eggs.
The dominant flavor is, of course, the red wine sauce (meurette), typically made with Burgundy wine, bacon or lardons, onions, shallots, garlic, butter, and often flavored with bouquet garni and sometimes mushrooms. The wine reduces and concentrates, creating a complex, savory base. The bacon adds a smoky, salty element, while the eggs provide a contrasting richness and velvety texture. The crusty bread, toasted or fried, is crucial for soaking up the delicious sauce.
Wine Selection
Use a good quality Burgundy wine that you would enjoy drinking. Avoid using cheap or overly tannic wines, as they can impart a bitter flavor to the sauce. Pinot Noir is the traditional choice.
Egg Poaching Perfection
Poach the eggs gently to ensure they are cooked through but still have a runny yolk. Use fresh eggs for the best results. A splash of vinegar in the poaching water helps the eggs hold their shape.
Sauce Consistency
The meurette sauce should be rich and thick, but not too heavy. Adjust the cooking time and amount of liquid to achieve the desired consistency. If the sauce is too thin, simmer it for longer to reduce it further.
Bread Matters
Use a good quality crusty bread, like a baguette, to soak up all that delicious sauce. Toasting or frying the bread adds texture and flavor.
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