Oeufs En Meurette in Cream & Chardonnay Sauce
/Oeufs en Meurette is a Burgundian classic. A soft-poached egg swimming in a rich red wine sauce, it's a warming and hearty dish, perfect for autumn days. However as a hot summer has come to an end I have found that the same principle work of serving a poached egg in a creamy white wine sauce flavoured with herbs from the garden.
Lighter in appearance and flavour, compared to its pinot noir soaked alternative, this twist on a local favourite has been a hit with guests and made use of the fresh eggs from our chickens and what chardonnay is left behind.
- 3 shallots finely chopped
- 150 grams butter
- 250ml white wine
- 250 ml white wine
- 250 chicken stock
- salt pepper
- thyme or rosemary
- 6 fresh eggs
- 100ml of vinegar
- 500ml cream.
To poach the eggs in advance.
1. Bring a pan of water to a gentle boil and add the vinegar. With a spoon stir the water to a whirlpool and drop in an egg. Cook for two minutes. Carefully spoon out the egg and place in a bowl of cold water. Repeat with the other eggs and set aside.
For the sauce
1. Add the shallots and butter to a deep frying pan. Cook on a low heat until translucent. Pour in the wine and reduce by a half.
2. Pour in the stock and reduce by half. Add the cream and bring to a gentle simmer. Add a sprig or rosemary or thyme and season to taste.
3. Before serving drain the eggs of any cold water and and pour over boiling water. Leave for 45 seconds to warm through.
4.Add an egg to a shallow soup bowl and pour over the sauce. Garnish with some black pepper and chopped chives or a nasturtium petal.
