Vavril’s recipe for eggs meurette with Beaujolais Nouveau
Beaujolais Nouveau 2015 is finally here!
Our friends at Bechef have concocted an ultra-simple recipe typical of our Lyonnais bouchons: oeufs meurette with Beaujolais Nouveau.
Get cooking!
Organic egg in Beaujolais Nouveau sauce
For 2 persons
- 2 organic eggs
- 15cl Beaujolais nouveau
- 20g butter
- 8g sugar
- 30g bacon
- 1/2 onion
- 1 shallot
Peel the onion and shallot, then chop finely.
Brown the bacon in a frying pan, then add the onion and shallot pieces and cook for 2 minutes.
Add the butter, Beaujolais Nouveau and sugar to the pan and reduce for around 5 minutes.
Bring a pan of water to the boil, then carefully drop in the eggs using a tablespoon.
Leave your eggs to cook for 6 minutes, then stop cooking and gently shell them.
Arrange your plates with the beaujolais nouveau sauce and a soft-boiled egg.
Serve warm.
Chef’s tip
The sauce can be cooked in advance and reheated at the last minute!