Wine-growers
Domaine du Chancelier
BEAUNE 
Get cooking!
Oeufs en meurette: a Burgundian speciality
Whatever you're cooking in Burgundy, it always involves red wine! This is a hearty dish with poached eggs and a meurette sauce (red wine sauce).
This excellent Burgundian speciality resembles the boeuf bourguignon since it is made using the same sauce
When you've eaten all the meat and vegetables, what can you do with the delicious bourguignon sauce? Well, why not poach eggs in it?
The 'oeufs en meurette' dish is an opportunity to celebrate the culinary arts and regional products. There are many alternative recipes depending on your tastes and what you fancy. Whether you choose to use red wine or white wine, you can then add various ingredients to the sauce that will add plenty of taste: bacon, mushrooms, onions, garlic, shallots, etc.
The recipe: let's get cooking!
This is our recipe for poached eggs in 'meurette' sauce.
For your recipe books- Dice the onion and shallots and fry them with the bacon pieces.
- Dice and fry the mushrooms in a different pan.
- Once the ingredients in the first pan are browned, thicken with flour for around thirty seconds.
- Add sugar and garlic, a 'bouquet garni' (bundle of thyme, bay leaves, and sage), mushrooms and wine.
- Leave to simmer for around thirty minutes.
- Boil water and add vinegar before delicately cracking the egg into it, then use a sieve to remove the egg after one minute.
- For serving, put the egg onto a slice of bread that you have toasted and rubbed with garlic if you so wish, then cover with the meurette sauce.
All that's left to do is enjoy this dish piping hot. Bon appétit!
Did you know?
Oeufs en meurette have their own international competition!
There is an oeuf en meurette world championships event. Every year, this major event in the culinary world of Burgundy takes place in the prestigious Clos Vougeot.
Wherever there's a Burgundian speciality dish, there's a bottle of Burgundy wine!
This is an iconic dish of Burgundy. Keep it simple and enjoy the same wine that you are using in the recipe.
Jean-Michel Lorrain, Michelin-starred chef at the Côte St Jacques in Joigny.
To help you find the right wine, here is a selection of the Burgundian winegrowing estates that will be delighted to give you their expert advice and recommendations.
