Oeufs en meurette

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Œufs en meurette, with the slightly uncooked yolk clearly visible.

Oeufs en meurette are a traditional dish from Burgundian cuisine based on poached eggs and meurette sauce or bourguignon sauce.


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.

See also[edit]


  1. ^ Larousse gastronomique. Paris: Larousse-Bordas, 1998, p. 670.

External links[edit]