Beaujolais Nouveau 2015 has finally arrived!
Our friends from Bechef present you a very simple and typical recipe from Lyon and its Bouchons : egg meurette made with Beaujolais Nouveau.
Let’s cook it!
For 2 persons
Peel the ½ onion and the shallot, and then chop them.
Fry the bacon in a frying pan, then add the onion and shallot and cook for 2 minutes.
Add the butter, the Beaujolais Nouveau and the sugar to the pan and cook it for about 5 minutes.
Boil water in a pan and then carefully slip the eggs in the water with a spoon.
Cook your eggs for 6 minutes, stop cooking and gently shell the eggs.
Arrange your Beaujolais-based sauce and a boiled egg on top.
Cook the sauce earlier and heat it up when you want to serve!