Eggs Meurette Crémant de Burgundy

By corlear

Restaurant “l’Alambic”
Rue de Général de Gaullle
21700 Nuits-St-Georges

Chef de Cuisine: Cristophe Dumay

Ingredients

• For the sauce:
• 8 oz pearl onions
• 8 oz bacon
• 20 eggs
• 10 oz white vinegar
• 20 pcs garlic toast
• 3 onions
• 2 carrots
• 1/2 head garlic
• parsley
• 4 oz bacon
• 1 bottle Cremant de Bourgogne
• 1 qt cream
• 1 oz butter

Details

Servings 10

Preparation

Step 1

Sweat the dry ingredients for the sauce in the butter.
Deglaze the pan with the Cremant, boil away the Cremant.
Add the cream, season to taste, cook approx. 15 min, over a low flame.
Put the sauce through a fine sieve (chinois), adjust the seasoning.
Saute in butter the pearl onions and the bacon. Add this to the sauce.
Bring to a boil 2 quarts of water with the white vinegar.
Poach the eggs 3 min. in the simmering liquid, then drain.
Set up a plate (preferably one with a slight dish to it) with the garlic croutons.
Cover the croutons with the sauce, add some chopped parsely and the eggs.