Eufs En Meurette – a delicious recipe with eggs, butter, fresh cream, red wine vinegar, salt, chives. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring fresh cream to a boil in a small saucepan,remove from heat and season with salt and pepper.
2
Add vinegar and set aside.
3
Take six ramekin dishes( i use the small ones that hold about 150ml).
4
coat the inside with butter.
5
crack 2 eggs into each dish(dont break the yolk) and put the ramekins into a flat bottom ovenproof dish or tray,pour hot water into the tray until it comes halfway up the side of the ramekins.and cook in a 200c oven .
6
watch the progress of the cooking carefully; The eggs will be cooked when the whites have become opaque and the yolks are still liquid.
7
(cook longer if you like them well done).
8
remove from oven and top with sauce,parsley and nuts.
9
Another way to serve this is let the ramekins cool enough to handle then carefully turn the eggs onto a plate and chill.
10
when cold cover with sauce and nuts and serve with salad and toasted bread.
788
kcal
Calories
69
g
Fat
5
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 eggs, 80 g butter, 250 ml fresh cream, red wine vinegar, and more.
Yes, Eufs En Meurette falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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