Recipe: Eggs in Meurette

Name: Oeufs en Meurette
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4 portions
Ingredients: 3 échalotes grises (si possible) ciselées1 carotte de sable épluchée et taillée en brunoise (petits carrés)1 gousse d'ail dégermée et écrasée1 bouteille de jeune bourgogne (Ladoix Irancy , Mercurey)fleur de thym et 1 feuille de laurier1 cuiller à soupe de fécule de pomme de terre (ou maïzena)Quelques pieds de champignons de Paris bien nettoyés et taillés en brunoise (si vous avez)sel fin poivre mignonnet (6 grains écrasés)8 œufs (extra frais)4 tranches de pain de mie artisanal parées puis taillées en diagonale et finalisées en forme de cœur8 tranches de bacon rôties puis déposées sur du papier absorbant40 cl de vinaigre d'alcool blancBeurre fin et huile tournesol (ou arachide)

By chef patrick ★ ★ ★ ★ ★ 5/5 (4 reviews) Other dishes

Prep 45 min

Cook 60 min

Total 1h45

Servings 4 serv.

The word Meurette is derived from old French 'muire' which meant brine, it is a specialty typical of Burgundy although often mentioned with poultry (Bresse) and also often served with river fish (eel, carp, etc)

Ingredients for 4 servings

3 grey shallots (if possible) finely sliced
1 sand carrot peeled and cut into brunoise (small cubes)
1 clove of garlic degemmed and crushed
1 bottle of young Burgundy wine (Ladoix Irancy, Mercurey)
thyme flowers and 1 bay leaf
1 tablespoon potato starch (or cornstarch)
A few Paris mushroom stems well cleaned and cut into brunoise (if you have)
fine salt pepper mignonette (6 crushed grains)
8 eggs (extra fresh)
4 slices of artisanal sandwich bread trimmed then cut diagonally and finished in heart shape
8 slices of bacon roasted then placed on absorbent paper
40 cl white alcohol vinegar
Fine butter and sunflower oil (or peanut)

Step-by-step directions

1- The day before, prepare your sauce.
In a small tall saucepan, sweat in butter for 3 minutes your finely sliced shallots and your brunoise (carrots and mushroom stems) add your clove of garlic, your thyme and your bay leaf then wet with your bottle of red wine, salt, add your mignonette, then at boiling point, flame your wine and let cook on the fire for at least 45 minutes.
Then after this time, dissolve your starch in a little cold red wine and add it to the sauce while stirring. Let it come back to a boil then remove the bay leaf, blend this sauce, strain it through a chinois then dab it with a little melted butter.
The same day:

2- In a large saucepan, pour your vinegar and 1 liter of water then heat.

3- Meanwhile, crack your eggs into four small upside-down cream molds.

4- Then one by one, pour them towards the boiling point and with a small skimmer make a circular movement so that the white envelops the yolk, let cook like this with very gentle boiling for three minutes, then remove them and plunge them into a bowl of ice water, then repeat the operation for the four other eggs when you have finished this operation do not throw away this water, it will serve us later for reheating the eggs.

5- Remove your eggs with a skimmer then place them on absorbent paper, then on your board, trim around the edges then place them on a plate with a damp cloth on top.

6- In a large frying pan, put a large knob of butter and two tablespoons of oil, when everything is melted and will just start to take color, place your bread hearts then without burning them (just golden) turn them over then place them on absorbent paper.
Plating :
Make cha

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