{"id":17348,"date":"2015-11-19T16:21:37","date_gmt":"2015-11-19T15:21:37","guid":{"rendered":"https:\/\/vavril.fr\/la-recette-des-oeufs-meurette-au-beaujolais-nouveau\/"},"modified":"2024-07-05T16:29:55","modified_gmt":"2024-07-05T14:29:55","slug":"la-recette-des-oeufs-meurette-au-beaujolais-nouveau","status":"publish","type":"post","link":"https:\/\/vavril.fr\/en\/la-recette-des-oeufs-meurette-au-beaujolais-nouveau\/","title":{"rendered":"Vavril’s recipe for eggs meurette with Beaujolais Nouveau"},"content":{"rendered":"

Beaujolais Nouveau 2015 is finally here!<\/p>\n

Our friends at Bechef <\/a>have concocted an ultra-simple recipe typical of our Lyonnais bouchons: oeufs meurette with Beaujolais Nouveau.<\/p>\n

Get cooking!<\/p>\n<\/div>

<\/span><\/div>

Organic egg in Beaujolais Nouveau sauce<\/span><\/h3>\n

For 2 persons <\/strong><\/p>\n

    \n
  • 2 organic eggs<\/li>\n
  • 15cl Beaujolais nouveau<\/li>\n
  • 20g butter<\/li>\n
  • 8g sugar<\/li>\n
  • 30g bacon<\/li>\n
  • 1\/2 onion<\/li>\n
  • 1 shallot<\/li>\n<\/ul>\n

    Peel the onion and shallot, then chop finely.<\/p>\n

    Brown the bacon in a frying pan, then add the onion and shallot pieces and cook for 2 minutes.<\/p>\n

    Add the butter, Beaujolais Nouveau and sugar to the pan and reduce for around 5 minutes.<\/p>\n

    Bring a pan of water to the boil, then carefully drop in the eggs using a tablespoon.<\/p>\n

    Leave your eggs to cook for 6 minutes, then stop cooking and gently shell them.<\/p>\n

    Arrange your plates with the beaujolais nouveau sauce and a soft-boiled egg.<\/p>\n

    Serve warm.<\/p>\n

    Chef’s tip<\/strong><\/span><\/p>\n

    The sauce can be cooked in advance and reheated at the last minute! <\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":15714,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[118],"tags":[124,123,119],"class_list":["post-17348","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en","tag-beaujolais","tag-beaujolais-nouveau-en","tag-wine-tourism-en"],"_links":{"self":[{"href":"https:\/\/vavril.fr\/en\/wp-json\/wp\/v2\/posts\/17348","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vavril.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vavril.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vavril.fr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vavril.fr\/en\/wp-json\/wp\/v2\/comments?post=17348"}],"version-history":[{"count":2,"href":"https:\/\/vavril.fr\/en\/wp-json\/wp\/v2\/posts\/17348\/revisions"}],"predecessor-version":[{"id":17350,"href":"https:\/\/vavril.fr\/en\/wp-json\/wp\/v2\/posts\/17348\/revisions\/17350"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vavril.fr\/en\/wp-json\/wp\/v2\/media\/15714"}],"wp:attachment":[{"href":"https:\/\/vavril.fr\/en\/wp-json\/wp\/v2\/media?parent=17348"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vavril.fr\/en\/wp-json\/wp\/v2\/categories?post=17348"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vavril.fr\/en\/wp-json\/wp\/v2\/tags?post=17348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}