Eggs and wine? This dish might get your back up - just hear me out. I used to teach this dish as part of my French cookery courses, particularly because it’s a good way to shake people up when it comes to French cuisine. It’s not always about ‘boeuf bourgignon’ or ‘coq au vin’ - the traditional and predictable favourites - sometimes French cuisine will surprise you with some unique regional dishes that deserve some spotlight now and again. This is one of them: oeufs en meurette. This is a Burgundy dish - similar in origin to boeuf bourgigon actually - but this dish puts eggs at the star of the show. Their pedestal: toasted bread smeared with garlic, and their prize-given sash is a rich, silky red wine sauce flavoured with bacon and mushrooms and coloured a deep, ghoulish purple - a particular shade of purple that’s only achieved by using a Burgundy French wine, allegedly. You could make this with any dry red wine, which gets backing support from fresh aromatics, bay thyme and of course, butter. It’s a fabulous dish, do give it a try as a supper or a hard-hitting breakfast. Let’s go!
