Recipe of the eggs sauce meurette made of Beaujolais Nouveau

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!

Eggs sauce meurette made of Beaujolais Nouveau

For 2 personsoeuf-mollet-bio-sauce-meurette

  • 2 organic eggs
  • 15cl of Beaujolais Nouveau wine
  • 20g butter
  • 8g sugar
  • 30g bacon
  • 1/2 onion
  • 1 shallot

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.

Serve hot!

Chef’s tip

Cook the sauce earlier and heat it up when you want to serve! 

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