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Suggested food match to accompany Bourgogne Haute Côtes de Nuits

This is a traditional recipe from the region of Burgundy which has come highly recommended by Bertrand Ambroise to accompany his fabulous wines. To give you a helping hand – we decided to translate it for you!

Serves six people

Ingredients:

  • 1 bottle of Bourgogne Hautes Côtes de Nuits Bertrand Ambroise!
  • 50g of margarine or butter
  • 2 tablespoons of plain flour
  • 100g of bacon cubes / lardons
  • 1 onion
  • Salt and Pepper
  • Herb sprigs (thyme, bay leaves, parsley)
  • 12 eggs
  • Garlic croûtons

Preparation:

  • In a casserole dish, melt the butter / margarine over a strong heat, and add in the onion, (cut into quarters), and the bacon.
  • When they are well browned, lower the heat, remove them from the casserole dish and put them to one side.
  • Put the flour in the casserole dish while stirring it vigorously with a wooden spoon.
  • Add the wine and 1/4 of a litre of hot water while whisking to avoid a lumpy consistency.
  • When the mixture comes back to the boil, add the salt, pepper, herbs, bacon and onion.
  • Cover and leave to simmer for at least 2 hours.
  • Just before serving, turn the heat back up beneath the casserole dish and break the eggs straight into the sauce and cook for about 3 minutes, (time depends on whether you prefer your eggs soft or hard).
  • Serve immediately with the garlic croutons.

Wine Recommendation:

Bourgogne Hautes Côtes de Nuits, Bertrand Ambroise

3 thoughts on “Les Oeufs en Meurette

  1. Sorry, but I think you’ll find that the recipe for Les Oeufs en Meurette is actually for Oeufs au Meursault. “au Meursault” uses white wine from the Bourgogne and the other ingredients listed in the recipe, whereas “Meurette” not only uses red Burgundy but also stock, carrots, etc. Never mind, they’re both good.

  2. I too thought until recently that Oeufs en Meurette had to be made with red wine, but I was in Burgundy recently and had a faboulous white Oeufs en Meurette made with a Bourgogne Aligoté in a restaurant in St Romain. It was wonderfully creamy. Also, I would point out that by omitting the bacon cubes (lardons) it makes a great vegetarian dish (as a veggie I find it quite hard finding suitable dishes in Burgundy).

    So, by using the Hautes Côtes de Nuits Blanc from Bertrand Ambroise, omitting the lardons, and perhaps adding a little cream at the end, I think one would have a truly superb dish. However, my experience of making Oeufs en Meurette at home is that the eggs need a good deal more than 3 minutes.

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