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. You can find all our recipes here. Ingredients: 4 eggs150 g fresh bacon, cut into lardons 80 g butter1 tablespoon oil 2 shallots 3 garlic cloves1 small onion 60 cl white wine 25 cl chicken stock 1 laurel leafNutmegSaltPepper3 tablespoons red wine vinegar 30 g flour 2 large tablespoons double cream 2 slices of farmhouse bread Chives Preparation: 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. You can also watch this recipe for oeufs en meurette directly on video on our streaming platform.