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Discover Les oeufs en meurette France

The origins of this dish are linked to another dish: boeuf bourguignon. Generally eaten as a midday meal, once the meat and vegetables were served and devoured, all that was usually left of boeuf bourguignon was its strongly-flavoured but nevertheless delicious sauce. To not waste it, the idea came about to poach an egg in this sauce as it boiled.
This ingenuity, far from being disappointing, resulted in an entirely new dish. Now it is no longer even necessary to make boeuf bourguignon to be able to enjoy an 'oeuf en meurette'. Some bacon cubes and onions browned in butter to which red wine (always from Burgundy) is then added make up the sauce which is left to simmer for half an hour before being drained and poaching the eggs in it.

Amy Adejokun
Amy Adejokun Expert destination France

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