Oeufs en meurette (eggs in red wine sauce) is a traditional Burgundian dish consisting of poached eggs and meurette sauce or bourguignon sauce. The sauce is traditionally made with Burgundy red wine, bacon, onions, shallots and browned butter served with garlic bread.
This dish became my favorite served to me in France. I had a few variations throughout the trip, so when I came home, I played to recreate it using all of my favorite components. The recipe has a lot of ingredients, but it really easy and definitely worth the effort!
I enjoy cooking with wine, sometimes I even put it in the food... -Julia Child
If you want a little modern variation for a healthier diet, Organic Matters makes an amazing coconut bacon that could be sprinkled at time of service. Buy them here!
Amusez-vous, de jouir et de manger!
Did you try this yourself? Post a photo and tag @allthingsastred!
Variations and related recipes? Yes, please! Basic B* Tomato Salad Pan-Roasted Duck with a Creamy Dijon Sauce Strawberry Pesto Ravioli