Oeufs en meurette
Œufs en meurette, with the slightly uncooked yolk clearly visible.
Oeufs en meurette are a traditional dish from Burgundian cuisine based on poached eggs and meurette sauce or bourguignon sauce.
Description[]
The dish is made with poached eggs accompanied by a meurette sauce/bourguignon sauce (made up of Burgundy red wine, bacon, onions and shallots browned in butter and[1] served with toasted garlic bread.
See also[]
- Burgundy wine
- Egg (food)
- List of brunch foods
- Poached egg
References[]
- ^ Larousse gastronomique. Paris: Larousse-Bordas, 1998, p. 670.
External links[]
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Wikimedia Commons has media related to Category:Œufs en meurette. |
- Recipe for Eggs Meurette (French Wiki Books - in French)
- Vin et cuisine (French Wiki - in French)
- Cuisine bourguignonne (French Wiki - in French)
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Categories:
- Egg dishes
- Culture of Burgundy
- Meat stubs