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Eggs Muerette Recipe

Kitchen Correspondence, and a Recipe of Sorts Direct From Our Chef’s iPhone

Hello,

I had brunch at your cafe yesterday, June 11th. My girlfriend (who was not with me) is a big fan of breakfast food in general, and poached eggs in particular, so I’m always on the lookout for interesting recipes. I thought your Eggs Meurette was really great—lighter and much nicer than other versions I’ve had, while remaining pretty substantial. Would you be willing to share the recipe with me? I do not live in Charlottesville (just a grad student here for a few weeks as part of a NASA program).

Thanks for your time, sorry for the trouble.

Regards,

Hugh

Dear Hugh,

My name is Hannah and I am the chef at the Oakhurst Inn. So glad to hear that you enjoyed your eggs meurette! The recipe isn’t really a secret and all you really need to know is how to make the sauce. Otherwise:

  • Toast some bread.
  • Grill/roast some asparagus.
  • Poach a couple of eggs.

This sauce is one of many items at the cafe that has no real recipe, so all I can really give you is method and advice. To make the sauce:

  • Make a red wine reduction. At the cafe we use our house red. We infuse the wine with herbs, black pepper and whatever vegetables we have in house. We reduce 8 bottles of wine at a time, so keep that in mind. In a stainless steel or non-reactive pot, put the wine, some black peppercorns, bay leaves, thyme, a halved onion, a couple cloves of garlic and a carrot. Bring to a simmer and reduce the liquid by half.
  • Chop and roast shiitake mushrooms. You can sauté them if that is easier for you. Set aside.
  • Strain your wine reduction. Discard solids.
  • Finish the sauce: Boil your wine reduction. Add honey. This I don’t measure, but if you reduced a bottle of wine by half, start with about 1 tablespoon and taste for sweetness. Depending on the type of wine you use, you might need 2 or more. Reduce this until it looks thick and bubbly, almost until you think it’s about to burn. Add your mushrooms and heat through in the wine reduction. Turn the heat off. We finish the sauce with cold butter. Swirl the butter in cold with a spoon until it is melted and emulsified into the sauce. Taste for salt and sweetness and adjust accordingly.

Top your poached eggs and you’re ready to go!

We garnish the dish with a swirl of olive oil and fines herbs.

Let me know if you have any questions/trouble. Glad to hear that one of our dishes is something you want to make again for your loved ones.

Warmest Regards,

Hannah


Sent from my iPhone