Oeufs en meurette
French egg dish
From Wikipedia, the free encyclopedia
Oeufs en meurette is 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.
It is the main dish of the Château du Clos de Vougeot, being the only dish served at receptions and weddings organized there.[2]
