Egg Meurette from Burgundy: A Traditional Burgundy Dish

Egg Meurette is one of the classic dishes from Burgundy’s cuisine. This delicious recipe features poached eggs served in a rich red wine sauce, often accompanied by lardons, onions, and toasted bread. It perfectly embodies the deep and comforting flavors of the Burgundy region, renowned for its wines and traditional dishes.

History of Egg Meurette

Egg Meurette originated from the village of Meursault, located in the heart of the Côte de Beaune, a famous wine-producing region in Burgundy. This dish is believed to have been created in the 19th century, served in a simple and rustic way during traditional meals, often paired with local wine. Egg Meurette is a perfect example of using regional products: fresh eggs, Burgundy red wine, lardons, and country bread. The red wine, the key ingredient, is used to create a rich sauce that envelops the poached eggs, making it a delicious and satisfying dish.

Ingredients

• 4 fresh eggs
• 200 g smoked lardons
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 1 bottle of Burgundy red wine (preferably)
• 2 slices of country bread, toasted
• 2 tablespoons of flour
• 2 tablespoons of red wine vinegar
• 1 bouquet garni (thyme, bay leaf, parsley)
• Salt and freshly ground black pepper
• Butter or olive oil
• Fresh parsley, chopped, for garnish (optional)

Preparation

1. Make the Meurette sauce:

   • In a large pan, cook the smoked lardons until they are golden and crispy. Remove them from the pan and set aside.
   • In the same pan, add a little butter or olive oil and sauté the shallots and garlic until translucent and lightly browned.
   • Sprinkle the flour over the shallots and garlic, then stir well to form a roux. Cook for a few minutes to eliminate the taste of the flour.
   • Deglaze the pan with the red wine vinegar, scraping up any bits stuck to the bottom of the pan. Add the red wine and the bouquet garni. Let it simmer over low heat for about 15 to 20 minutes to reduce and thicken the sauce. Season with salt and pepper to taste.

2. Poach the eggs:

   • In a pan of simmering water with a little vinegar, crack an egg into a cup and gently slide it into the water. Repeat this process for each egg and cook for about 3 to 4 minutes to get soft poached eggs with runny yolks.
   • While the eggs are poaching, remove the bouquet garni from the Meurette sauce.

3. Assemble the dish:

   • Place a slice of toasted bread on each plate. Distribute the lardons on top of the bread.
   • Using a slotted spoon, carefully remove the poached eggs from the water and drain them well. Place them on top of the lardons.
   • Generously pour the Meurette sauce over the poached eggs and optionally garnish with freshly chopped parsley.

Wines and Accompaniments

Since egg meurette is a classic Burgundy dish, it pairs perfectly with a fine red wine from the region. A Burgundy Pinot Noir or a Chablis would be excellent choices to complement this rich and comforting dish. Their acidity and fruity aromas will balance the richness of the wine sauce.

For accompaniments, a green salad or seasonal vegetables can provide a refreshing contrast. You could also serve it with sautéed potatoes or a potato gratin for a heartier meal.

Conclusion

Egg Meurette from Burgundy is an authentic and delightful dish that represents the traditional cuisine of the region. Perfect for a special occasion or a casual meal with friends, it combines simple but exquisite flavors. Thanks to the richness of the red wine sauce and the softness of the poached eggs, this dish offers an unforgettable culinary experience.