Oeufs en Meurette

Cooking en meurette is a speciality of Burgundy and the regions to the east, and food so cooked is served with a sauce made from the red wine in which it was first poached. Eels and river fish are cooked this way, as is chicken or veal, but one of the best-known dishes has eggs as the main ingredient. The most sumptuous version of oeufs en meurette that I have ever tasted is served at La Cote St Jacques in Joigny, where, as well as the usual accompaniments, Michel Lorain cooks small