Eggs in Meurette Sauce
Burgundy — Mother recipe · ar de en es fr it ja pt ru zh
Luscious hard-boiled eggs served with a rich and aromatic Meurette sauce, typical of Burgundian cuisine.
📷 Popo le Chien — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 15 min prep + 45 min cottura · 4 porzioni · facile
Ingredients
- 4 eggs
- 100g of finely chopped carrots
- 50g of finely chopped celery
- 2 small red onions, sliced into strips
- 3 dried tomatoes, rehydrated and reduced to pulp
- 1 glass of dry Burgundy wine
- 40g of diced prosciutto crudo (raw ham)
- 2 bay leaves
- olive oil
- salt and pepper
Method
- In a large pan, sauté the carrots, celery, and red onions in olive oil until they are soft.
- Add the rehydrated dried tomatoes reduced to pulp, diced prosciutto crudo (raw ham), Burgundy wine, and bay leaves. Simmer for 30 minutes or until the sauce is thickened.
- Gently peel the eggs and cut them in half.
- Serve each egg half with a spoonful of Meurette sauce on top. Season with pepper to taste.
- You can serve this dish warm or cold, depending on your preference.
The story
The dish of Eggs in Meurette Sauce has its roots in the Burgundy region of France. It is said to have been invented by peasants who used leftovers from the previous night's dinner with a bit of Burgundy wine.
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