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Video: Everyday Gourmet with Justine Schofield Featuring La Belle Epoque | Oeufs en Meurette
As Justine Schofield glided through the picturesque Burgundy region aboard our charming hotel barge, La Belle Epoque, she crafted a classic Burgundian dish: Oeufs en Meurette. This delightful recipe features perfectly poached eggs nestled in a rich red wine sauce, beautifully reflecting the region’s exquisite culinary tradition. Join us for this delightful journey—bon appétit!
From perfectly cooked foie gras and rich bouillabaisse to delicate pastries and intricately designed desserts, every meal on La Belle Epoque was an exceptional culinary adventure that left us feeling full, satisfied, and eager for more. Join us as we explore more of the culinary delights and picturesque moments this extraordinary journey has to offer!
Ingredients:
• 120g speck, cut into 3 cm lardons
• 2 thick slices sourdough bread, crusts removed, cut into 1.5 cm cubes
• 2 tbsp white vinegar
• 4 extra fresh free range eggs
• 1 small handful of chives, finely snipped
• Salt and pepper
Red Wine Sauce
• 750ml red wine (I used a pinot noir)
• 2 French shallots, thinly chopped
• 250ml chicken stock
• 10g butter, softened
• 2 tsp plain flour
Method
1. To start on the red wine sauce, put the wine, shallot and thyme in a saucepan, bring to the boil and reduce by two thirds for 25-30 minutes then add the stock and reduce for a further 15-20 minutes. Discard thyme.
2. Mix the butter and flour together to form a paste. Bring the sauce to a simmer and, piece by piece, whisk in the butter until the sauce thickens and becomes glossy, about 5–7 minutes. Reserve and keep warm.
3. Cook the speck in a frying pan over medium for 5–6 minutes until the fat begins to render. Now add the croutons and once both speck and croutons are golden and crispy, remove from the pan and drain on paper towel.
4. Bring a large saucepan of water to the boil, add the vinegar, then turn down the heat to low. Gently crack the eggs individually into a glass and, one at a time, slip into the simmering water. Poach for 3 minutes until just set, then remove with a slotted spoon and drain on paper towel. Season the eggs with salt.
5. To serve, add two heaped spoonfuls of the sauce into shallow bowls. Top with eggs, the lardons and croutons. Sprinkle over chives to garnish.
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