Burgundy’s oeuf en meurette is a favourite dish for Sunday brunch: a poached egg in a sauce of onions, lardons and shallots sautéed in red wine. Actually anything cooked in red wine and lardons is en meurette—like coq au vin.
Meurette gasconne ups the luxury factor by adding fresh foie gras to a sauce of onions with Porto and fresh cream. Along with poached eggs there should be mushrooms wrapped in grilled slices of bacon, served with fresh bread fried in butter.
Sometimes (away from Burgundy) it’s mispelled oeuf murette or oeuf en murette.
Image by Arnaud 25,Creative Commons License