Unlike eggs en meurette, where the eggs are poached in water and then topped with meurette sauce, eggs à la bourguignonne are poached directly in red wine.
Difficulty:[usr 2]
Pour the wine into a saucepan and heat. When it's about to boil, crack an egg into a cup and slide it into the simmering wine. Introduce the other 3 eggs in the same way (provided the pan is large enough) and gently poach the eggs, bringing the white around the yolk with a wooden spoon.
Drain the poached eggs and put them in a deep dish. Keep it warm at the entrance of the oven while preparing the sauce.
Melt the butter in another saucepan. Add the flour and cook, stirring for 3 minutes, until the roux is well blended.
Pour the lukewarm red wine over the roux and stir over low heat, whisking lightly to bind and thicken the sauce. Adjust the seasoning.
Toast the slices of bread quickly after having peeled them. Place them on a serving platter. Place 1 poached egg on top and cover with sauce. Sprinkle with parsley and serve immediately.
For all regional cuisine dishes, as well as red wine sauces, the rustic and pleasant passetoutgrains Burgundy is an excellent choice.
Source:The Regional Cuisines of France – Burgundy – Editions du Canal.
