For a five-star breakfast make this recipe for Burgundy eggs created by Michelin chef Bernard Loiseau for the celebrated restaurant La cote d’or. Also known as oeufs en meurette, poached eggs in a rich red wine sauce is a classic French country dish that will make your eyes roll over with ecstasy. This sumptuous and glorious dish also makes an elegant starter or luxurious snack. Best enjoyed with a good bottle of Burgundy wine, Burgundy eggs are simply seductive and irresistible. It takes breakfast eggs to a whole new level.
Hearty and warming, burgundy eggs can take some time to prepare as the red wine has to be reduced until it becomes thick and unctuous. Also known as meurette sauce, which is a staple in Burgundy cooking, the red wine sauce can be made days ahead and re-heated to make a quick oeufs en meurette anytime of the day. If you don’t have a bottle of Burgundy wine, you can also use Pinot Noir as a substitute for this recipe. This is perfect served with toasted bread, particularly French or Italian bread.
Also, since you are making an extravagant and luxurious recipe for eggs go all-out and consider choosing free-range fresh-from-the-farm eggs from organic hens. They tend to produce superior eggs, which have a deep yellow yolk color. These eggs hold their structure well and are therefore easier to poach and will look perfect when set on the plate. They also have a more intense and richer flavor than ordinary commercial chicken eggs.
Cubes of bacon and chopped chives garnish the eggs at the end of the preparation. This gives it even more flavor and fantastic fragrance and color. Some like to add mushrooms in the sauce for an earthier dish. This is a splendid alternative to the usual eggs Benedict.
Recommended Wine: Chateau-Cornac Cotes du Rhone rouge corse
- 8 eggs
- 3 1/2 oz. butter
- 1 pint red wine
- 4 carrots
- 2 chopped shallots
- 1 glass wine vinegar
- salt, pepper
- chopped chives
- 4 onions
- 1/4 lb. salted bacon
Mince the onions. Crystallize them very slowly in butter until a thick sauce is obtained. Strain and set aside.
Flambé the wine and reduce it. Place the shallots in this reduction and reduce it by half again.
Cook carrots in salted water for about 30 minutes. Drain them and puree. Incorporate the reduced red wine into the carrot puree. Salt and pepper, then set aside.
Heat 2 pints of water with vinegar. Break the eggs separately in a saucer, so the egg yolk will not be spoiled. Place the eggs into the vinegar water after the mixture turns to a boil. Cook for about 3 minutes. Take the eggs out and dry on a piece of linen. If the eggs explode, the water is not warm enough or there is not enough vinegar.
Cut the salted bacon into squares. Sauté.
Place the sauce in a concave dish. Place the onion compote in the middle. Lay 2 eggs per person on the dish and sprinkle with the bacon and chopped chives.