Peel the fresh gray shrimps by hand and let them marinate for 1 hour in the beer. Cook 4 eggs hard in 10 minutes. Allow to cool, peel and cut into slices. Sift the shrimp from the beer. Bring the beer to the boil with a chopped shallot and leave to reduce by half. Strain again and make a sabayon with two egg yolks. Mix the sabayon with a tablespoon of mustard, chopped parsley and season with salt and pepper. Take individual baking dishes in pottery and fill them with a layer of marinated gray shrimp, slices of egg, the beer sabayon and finally a layer of grated Gruyère. Place the saucers under the grill for 2 minutes until the cheese turns color. Serve with baguette. It is legally required to drink white beer from Hoegaarden with this dish. There are quite a few variants on the theme "Eggs Meulemeester". In some recipes that circulate on the internet, the gray shrimp is replaced by langoustines or crayfish. Sometimes there is no beer involved and the sabayon is replaced by full cream or a bechamel.  Some joker even claims that red peppers and salami belong in this dish. To my surprise, his (or her) recipe is diligently copied by fellow species. But who is right? Only Mister Meulemeester can know.

Eggs Meulemeester

  

mustard parsley Gruyere pepper and salt
Eggs unpeeled prawns bottle Hoegaarden white beer shallot
The story at this dish is simply beautiful. Meulemeester was a brewer from Brussels. He was in fierce competition with Beulemans, head of another brewing family. Will the son and daughter of both of them fall in love surely? Romeo and Juliette at his Brussels. In 1910, a theater play was written around this theme, which proved enormously successful, especially in Brussels and Wallonia. The caterer on duty had designed this dish especially for the actors. A quick bite in the break as it were. However, it has become a 'hype' in that period and a fixed value in the Brussels culinary heritage until today.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Eggs

Meulemeester  

mustard parsley Gruyere pepper and salt
Eggs unpeeled prawns bottle Hoegaarden white beer shallot
The story at this dish is simply beautiful. Meulemeester was a brewer from Brussels. He was in fierce competition with Beulemans, head of another brewing family. Will the son and daughter of both of them fall in love surely? Romeo and Juliette at his Brussels. In 1910, a theater play was written around this theme, which proved enormously successful, especially in Brussels and Wallonia. The caterer on duty had designed this dish especially for the actors. A quick bite in the break as it were. However, it has become a 'hype' in that period and a fixed value in the Brussels culinary heritage until today.
a recipe guide for the amateur chef Belgian Cuisine
Peel the fresh gray shrimps by hand and let them marinate for 1 hour in the beer. Cook 4 eggs hard in 10 minutes. Allow to cool, peel and cut into slices. Sift the shrimp from the beer. Bring the beer to the boil with a chopped shallot and leave to reduce by half. Strain again and make a sabayon with two egg yolks. Mix the sabayon with a tablespoon of mustard, chopped parsley and season with salt and pepper. Take individual baking dishes in pottery and fill them with a layer of marinated gray shrimp, slices of egg, the beer sabayon and finally a layer of grated Gruyère. Place the saucers under the grill for 2 minutes until the cheese turns color. Serve with baguette. It is legally required to drink white beer from Hoegaarden with this dish. There are quite a few variants on the theme "Eggs Meulemeester". In some recipes that circulate on the internet, the gray shrimp is replaced by langoustines or crayfish. Sometimes there is no beer involved and the sabayon is replaced by full cream or a bechamel.  Some joker even claims that red peppers and salami belong in this dish. To my surprise, his (or her) recipe is diligently copied by fellow species. But who is right? Only Mister Meulemeester can know.