A recipe from respected food writer Ginette Mathiot, these Gallic eggs contain considerable history.
This specialty from Burgundy consists of poached, soft, or hard-boiled eggs served in a red wine sauce and garnished with fried garlic-rubbed bread. The name of the sauce, including the bread garnish, was codified by the
6 eggs
3 tablespoons white wine vinegar (optional, if poaching the eggs)
Salt and pepper
Meurette sauce
3 cups red wine
1 small onion, finely chopped
1 shallot, finely chopped
1 sprig of thyme
1 bay leaf
2 sprigs flat-leaf parsley
5 Tbsp butter
2 Tbsp plain flour
Salt and pepper
Fried bread
6 slices bread
Butter for frying
1/2 clove garlic
Make the boiled eggs:
- Bring a small pan of water to a boil and add a pinch of salt.
- Gently lower the eggs into the boiling water and boil for 10 minutes to hard-boil, or for 5 minutes to soft-boil.
- Remove the eggs with a slotted spoon and plunge into cold water. Peel and discard the shells.
Alternatively, poach the eggs:
- Pour 12 cups/ 5¼ pints (3 litres) of water and the vinegar into a pan and bring to a boil, then reduce to a gentle simmer.
- Crack each egg into a cup or ramekin, then let it slide into the water so it is just covered. If necessary, spoon the white back over the yolk. Simmer gently for 3½ minutes.
- Meanwhile, prepare a bowl of salted warm water.
- Remove the eggs with a slotted spoon and keep warm in the salted water.
Make the meurette sauce:
- Put the wine, onion, shallot, thyme, bay leaf, and parsley in a pan. Bring to a boil, then reduce the heat and simmer until reduced by half.
- Place the flour and 2 tablespoons/1 oz (25 g) of the butter into a small bowl. Work the butter into the flour to make a smooth paste, called a “beurre manie.”
- Whisk this into the wine and then boil for 1 minute to thicken. Whisk in the remaining butter.
- Strain the sauce through a sieve into a fresh bowl.
- Discard the solids. Season the sauce with salt and pepper.
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Advertise with NZME.Make the fried bread:
- Melt a little butter in a skillet or frying pan and place one or two slices of the bread in the pan.
- Fry on both sides for a few minutes, then rub the slices with the garlic. Repeat for the remaining slices of bread.
- Place the eggs on top of the fried bread, coat with the sauce and sprinkle with black pepper.
Recipe from Classic French Recipes by Ginette Mathiot, $80, published by Phaidon, available March 21.
