In "Historically yours", Olivier Poels looks back on eggs meurette, a traditional Burgundy recipe originally based on leftovers.

But with the tips of our columnist, no need to go through the "boeuf bourguignon" box to be entitled to this succulent dish.

Eggs, wine, bacon and bread: is it a culinary manual for access to paradise or the ingredients for the recipe for eggs in meurette?

Olivier Poels, the gourmet of

Historically yours

,

gives

you all his tips for preparing this dish as simple as it is delicious.

>> Find all the shows of Matthieu Noël and Stéphane Bern in replay and podcast here

The "consequence" of boeuf bourguignon

Eggs meurette are a traditional recipe of fine Burgundy cuisine, which was originally a leftover recipe.

The great Burgundian specialty was boeuf bourguignon but, due to the price of beef, this festive dish was rare, often eaten on weekends.

When all the beef had been cooked, there was often some sauce left over.

What could we do with it?

Either sauce (but a lot of bread was needed) or recycle it.

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Some have had the pretty brilliant idea to recycle this sauce: reheat this sauce in the evening or the next day, break one, two or three eggs in it, add a few small mushrooms and toast a toast.

The trick was played, and the meurette eggs were born.

The ingredients for 4 people :

  • 4 eggs

  • 1/2 liter of red wine from Burgundy

  • 200 gr of bacon

  • 200 gr of button mushrooms

  • 1 shallot

  • about twenty baby onions

  • parsley

  • 4 thin slices of toast

1.

Chop the shallot and sweat it in butter

2.

Add the bacon

3.

Simmer 5 minutes

4.

Deglaze with the wine and reduce by half

5.

Add the cut and sliced ​​mushrooms and onions

6.

Continue cooking for 10 min (you can bind with a roux)

7.

Poach the eggs in vinegar water