Oeufs en Meurette

This is a very traditional dish that is served all over Burgundy and is very much a feature of the Beaujolais. It can be served either as a starter or as a hearty snack and when washed down with a good glass of Cru Beaujolais, it will delight your guests. 

Ingredients for 4 people

8 slices of Baguette - not too thick

2 cloves of garlic

55g butter

3 tbsp white wine vinegar

8 large eggs

100g lardons

4 finely chopped shallots

55g butter

1.5 tbsp plain flour

1 bottle of decent Beaujolais

1 bouquet garni

salt and pepper to taste

Method

First make the sauce. Put the bacon in a saucepan, cover with water and bring to the boil. Remove and dry immediately then cut into fine dice. Saute the bacon and shallots the butter over medium heat. When the shallots are translucent, add the flour and cook for 5 minutes while stirring continuously.

Off the heat, add the red wine and whisk well. Put in the bouquet garni, return the pan to the heat and simmer for around 25 minutes then season to taste. 

Cut the garlic cloves in two then rub each half on the baguette slices then fry in the butter. Bring a large frying pan of water to the boil then lower to a simmer and add the vinegar. Crack the eggs into the pan and poach each one for 3 to 4 minutes. Place two slices of the fried baguette in a soup dish, place a poached egg on each one and spoon over the sauce. Sprinkle with some chopped parsley or chives and serve.