Oeuf’s Meurette


This has to be one of my favourite starters. A classic dish of Burgundy, France traditionally using red wine from the region but any good quality red will give you a great result. Key points here are ensuring that the egg is cooked with the yolk remaining runny and that the sauce isn’t over-reduced. Hopefully it will become a favourite of yours.

Oeuf’s Meurette
Serves 4
  1. 4 Large free-range eggs
  2. 4 Slices of brioche
  3. 250g Button mushrooms
  4. 25ml Double cream
  5. 4 Slices thin streaky bacon
  6. 1 Shallot, peeled and finely chopped
  7. 250ml Red wine, preferably Burgundy
  8. 300ml Veal stock (or beef)
  9. 50g Unsalted butter
  10. 1 tbsp White wine vinegar or malt vinegar
  1. Preheat your oven to 200C. Line a baking tray with non-stick parchment paper and lay the bacon slices in a single layer onto the paper. Place another sheet of parchment paper on top of the bacon and place a heavy tray or large weight on top to keep the bacon flat. Place in the oven for 7-10 minutes until the bacon is crisp. Remove the weights and paper and keep the bacon warm in a low oven.
  2. Chop the mushrooms into small dice to resemble the shallots. Add 25g of the butter into a pan and set over a medium heat. Once melted, add the shallots and mushrooms. Cook until softened and add the double cream. Stir and cook until the mixture thickens. Season with salt and pepper and keep warm.
  3. Pour the red wine into a saucepan and set over a high heat. Allow the wine to reduce until a couple of tablespoons remain. Add the stock and repeat the same process until you have a thick sauce. Whisk in the remaining butter and keep the sauce warm over a very low heat, stirring occasionally.
  4. Bring a large saucepan of water to the boil and add a dash of vinegar. Break the eggs into separate glasses or tea cups. Whisk the water to create a whirlpool and with the water spinning tip each egg into the centre. The eggs whites will wrap around the yolks creating a mozzarella ball effect. Cook for 4 minutes and remove carefully with a slotted spoon into ice cold water.
  5. Preheat the grill to high and toast the brioche slices on each side until lightly golden brown. Using a 10cm round cutter, cut rounds from the middle of the slices. Keep warm.
  6. To serve, trim the excess white off the eggs for neat presentation using kitchen scissors. Place them into a pan of warm water to gently reheat. Place a small dot of mushroom duxelle on the plate and top with a brioche slice. Spread even amounts of duxelle on each slice of brioche and top with a bacon crisp. Lay the egg on top and drizzle the sauce over the egg and around the plate.
Artisan Traveller https://www.artisantraveller.com/


Please enter your comment!
Please enter your name here