Oeuf En Meurette — ©Christophe FOUQUIN - Recipe books 100% Côte-d'Or

Eggs en meurette in fine Pinot noir jelly :Burgundian elegance

Eggs en meurette

Get your taste buds ready: here are eggs en meurette like you’ve never tasted them before! Chef Alexandra Bouvret, at the helm of the Table de Léonce in the heart of the Château du Clos de Vougeot, has boldly revisited this monument to Burgundian gastronomy. An emblematic dish, deeply rooted in Burgundian tradition, a typically Côte-d’Orienne speciality that proudly embodies 100% Côte-d’Or know-how. A blend of elegance, terroir and modernity, his version revives this classic with an insolent and irresistible mastery. Enjoy your journey along Burgundy’s Route des Grands Crus!

Serves 6

Jelly

Pinot Noir red wine 1L
Blackcurrant liqueur 500ml
Powdered sugar 50g
Powdered gelatine 50g

Topping

Button mushrooms 150g
Smoked bacon 100g
Onions 1
Butter

Poached eggs

Eggs 6
Water 2L
Wine vinegar 250 ml

Assembly

Butter 25g
Bread 6 slices
Parsley 1 bunch

How do you go about it?

1Jelly (the day before)

Bring the red wine, crème de cassis and sugar to the boil for 3 minutes. Add the powdered gelatine and stir until boiling. Set aside at room temperature.

2Garnish (the day before)

Brown the bacon in a frying pan. Cut the onion into strips and fry in a knob of butter. Quarter the mushrooms, wash and fry. Mix the bacon, onion and mushrooms and blend in a food processor. Adjust the seasoning and serve.

3Poached eggs (the day before)

Heat the water and vinegar in a saucepan. Bring to the boil, poach the eggs and leave to cook for around 2 and a half minutes.

4Assembly (the day before)

Cut the sliced bread into circles. Melt the butter and dip the sliced bread in it. Soak both sides well. Place a tablespoon of pinot noir jelly in half-moon-shaped silicone moulds and leave to set in the fridge. Once the jelly has set, add a tablespoon of filling to each mould. Place the poached egg on top and add a tablespoon of jelly.
Refrigerate until set. Top up again with a tablespoon of filling, then fill with jelly. Leave to set in the fridge for a further 6 hours.

5Finishing and drying

Place the slice of sandwich bread on the plate, carefully take the egg in your hand and add the chopped parsley, then place on the bread. Decorate with small edible violets.

Tip from Chef Alexandra Bouvret (La Table de Léonce) :

Immediately immerse the egg in cold water after cooking to stop it cooking.