For this recipe, we're going to cook oeufs en meurette à la chablisienne, a quick and easy meal to reproduce at home. An ideal dish to share with 4 people.

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  • 4 eggs
  • 150 g fresh bacon, cut into lardons
  • 80 g butter
  • 1 tablespoon oil
  • 2 shallots
  • 3 garlic cloves
  • 1 small onion
  • 60 cl white wine
  • 25 cl chicken stock
  • 1 laurel leaf
  • Nutmeg
  • Salt
  • Pepper
  • 3 tablespoons red wine vinegar
  • 30 g flour
  • 2 large tablespoons double cream
  • 2 slices of farmhouse bread
  • Chives


  • Brown the lardons in a frying pan with a tablespoon of oil and 10g of butter. Peel and purée the shallots, 2 cloves of garlic and the onion in a food processor. Replace the bacon with this purée and melt over a low heat. Add the Chablis. Add the bay leaf, nutmeg, 1 teaspoon salt and pepper generously.
  • Melt 50 g of butter in a small saucepan, add the flour and stir to make a white roux. Stir into the sauce to thicken. Stir in the chicken stock. Leave to reduce for around 20 minutes until the sauce has thickened.
  • Cut the bread into croutons and brown them in 20g of melted butter in a frying pan with 1 clove of garlic, halved.
  • Pour the water into a frying pan, add the red wine vinegar and a dash of white wine. Bring to the boil.
  • Break the eggs into the pan one at a time. Allow to cook for 2 to 3 minutes, then drain with a skimmer.
  • Add the cream to the sauce and stir.
  • To serve: pour a ladleful of sauce onto each (deep) plate, place an egg in the middle, add the bacon around it, the croutons and garnish with the chives. Serve piping hot.

Julie's advice :

Depending on the wine, it may be useful to add 1 or 2 lumps of sugar to neutralise the acidity.

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