Measures eggs
6 servings
45 minutes
Meret eggs are a refined dish of French cuisine rooted in the traditions of the Burgundy region. It combines the rich flavors of beef brisket, caramelized onions and garlic, along with a velvety texture of red wine-based sauce. The key element is delicate poached eggs carefully placed on aromatic rustic bread, adding a characteristic crunch to the dish. This dish is often served in cozy French bistros, enjoyed for its depth of flavor and warming effect. It is perfectly suited as an elegant addition to the dining table, especially accompanied by a glass of the same Burgundy wine used in preparation. Meret eggs are a true embodiment of French gastronomy, blending simplicity in preparation with elegance in presentation.
1
Chop the onion, shallot, and garlic, and mix. Cut the bacon into cubes and fry in oil with the mixture.
- Onion: 1 piece
- Shallots: 2 pieces
- Garlic: 1 clove
- Beef brisket: 150 g
- Butter: 50 g
2
Add flour and fry until a brown mass is obtained. Pour in wine, preferably Burgundy, add salt and pepper to taste. Cover and simmer on low heat for 30 minutes.
- Wheat flour: 20 g
- Red dry wine: 750 ml
3
At this time, spread garlic on the bread and dry it in the oven.
- Garlic: 1 clove
4
To poach eggs, place a pot with 2.5 cm of boiling water from a kettle on low heat and wait for bubbles to form. You can add a tablespoon of vinegar to the water. Carefully crack the eggs one by one into a bowl, then into the water, and cook for 1 minute at a gentle simmer. Remove the pot from heat and let the eggs sit in hot water for 10 minutes. Use a slotted spoon to remove the eggs and place them on paper towels for a few seconds to absorb excess water.
- Chicken egg: 6 pieces
5
Prepare 6 deep plates (or 3 if large portions are needed). Place bread in them, carefully put an egg on top, and pour sauce over.
- Country bread: 6 pieces