What's Pressoir cooking? The secret recipe of Oeufs en Meurette

June 18, 2020
by Justine Puaud

My husband Martin is from Burgundy. As a child, he spent every single weekend in the kitchen with his grandmother Françoise. She was a fantastic cook and loved teaching him the basics of French cuisine. Oeufs en meurette is his “Proust’s madeleines”.

The secret is to add a little bit a crème fraîche which makes the sauce smooth and delicious.

Ingredients:
4 ounces slab bacon (115g), cut into small bits
2 onions, chopped
2 cloves of garlic, minced
1 bottle of pinot noir
2 spoons of crème fraîche

Flour
Thyme
Bay leaves
10 slices of soft bread
Butter
4 eggs
6 oz mushrooms

Flat parsley, chopped

Sauce
Brown the bacon, onions and garlic in a pan
Add some salt, pepper and Espelette pepper
Add flour and cook for about 3-4min while mixing
Add wine
Add 2-3 bay leaves and some thyme leaves. Bring to a boil, reduce heat, and simmer until the sauce has reduced by about half
Add 2 spoons of crème fraîche. The sauce will gradually become smooth and creamy

Mushrooms
Sauté the mushrooms separately

Soft-boiled egg
Boil a big volume of water in a pot
Add the eggs and cook for 6 minutes
Remove the pan from the heat and set it in the sink of cold water to stop the cooking
Gently peel the eggs

Homemade croutons
Cut the slices of soft bread into some pieces
In a pan, fry the bread with butter and garlic until it gets brownish

The dish
For each person, place in a deep dish: one egg, the sauce, mushrooms, croutons and parsley

Enjoy!
Justine