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Recipe of October 2010 : The Oeufs en Meurette Vigneronne


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16 fresh eggs

1 litre chicken stock

1 bottle of full-bodied red Burgundy

150g smoked pork belly

150g veal brisket

150g shin beef

 2 carrots

1 leek

2 onions

2 shallots

1 bouquet garni

1 garlic bulb

70g flour

3 tablespoons duck fat

2 teaspoons sugar

1 bunch of parsley

10cl pig’s blood


For the garnish:

100g butter

300g salted French lardons and blanched in boiling water

40 small pickling onions

500g button mushrooms

16 toast-sized garlic croutons



To prepare the sauce:

Peel and dice into 1 cm cubes the onions, carrots, shallots and leek. Do the same with the pork, veal and beef. Chop the garlic and the leaves of the parsley, putting the stems to one side.

Gently fry the meat and vegetables together in the duck fat until slightly brown; then add the sugar to caramelize the mixture. Sprinkle with flour and cook until golden brown.

Pour in the chicken stock and red wine, adding the garlic, bouquet garni, salt, pepper and parsley stems. Simmer for 30 to 45 minutes.

Pass through a fine strainer, add the pig’s blood, bring to the boil and check the seasoning.


To prepare the garnish:

Gently fry the lardons in 30g butter and put to one side.

Fry the onions in 30g butter with a pinch of sugar until caramelized.

Cook the mushrooms in the rest of the butter. Mix lardons, onions and mushrooms with the sauce.

Poach the eggs in 3 litres of water plus 45cls of wine vinegar for 3 to 5 minutes.


A useful tip: poach the eggs in at least 15cm of water. Just before immersing the egg, make a small whirlpool with a spatula so it does not fall straight to the bottom of the pan.


Arrange the eggs on pieces of garlic-flavoured toast, add the garnish and top with sauce. Sprinkle with chopped parsley.




The good pairing


Red wines:

Maranges, Monthelie, Fixin


To dare:

Morey-Saint-Denis 1er Cru


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