Oeufs en meurette
From Wikipedia, the free encyclopedia
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 served with toasted garlic bread.
- Larousse gastronomique. Paris: Larousse-Bordas, 1998, p. 670.
- Recipe for Eggs Meurette (French Wiki Books - in French)
- Vin et cuisine (French Wiki - in French)
- Cuisine bourguignonne (French Wiki - in French)
|This meat-related article is a stub. You can help Wikipedia by expanding it.|