Oeufs en meurette
Oeufs en meurette is a traditional dish from Burgundian cuisine based on poached eggs and meurette sauce or bourguignon sauce.
Description[edit]
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.
It is the main dish of the Château du Clos de Vougeot, being the only dish served at receptions and weddings organized there.[2]
See also[edit]
References[edit]
- ^ Larousse gastronomique. Paris: Larousse-Bordas, 1998, p. 670.
- ^ "Les œufs en meurette". meurette.fr. Retrieved February 24, 2024.
External links[edit]
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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