Definition: Meurette (en)

Red wine sauce with croutons, served with eggs, fish, etc. Although the name "oeuf en Meurette" may be familiar to some, it is often misunderstood. This is particularly true of its origin, which appears to be linked to beef bourguignon. A sauce dish par excellence, beef bourguignon was a dish that was generally served at lunchtime; the meat and vegetables were eaten, but what to do with the succulent sauce, with its powerful aromas simmered for a long time? Quite simply, make it into an evening meal by breaking a few eggs into it and poaching them.

One variation is to poach the eggs in water before adding them to the sauce. Opt for the Burgundy version, which colours the eggs a beautiful purple hue.