Oeufs en Meurette is a classic French dish featuring poached eggs in a rich red wine sauce, typically served with crispy bread or mashed potatoes. Originating from Burgundy, this rustic yet elegant recipe showcases the deep flavors of wine, bacon, and shallots. A perfect dish for brunch, lunch, or a gourmet dinner.
Oeufs en Meurette Recipe :
If you love traditional French cuisine, Oeufs en Meurette is a must-try! This dish combines poached eggs with a luxurious red wine reduction, infused with aromatic herbs, mushrooms, and bacon. Whether served as an appetizer or a main course, it brings a touch of French elegance to any meal.
History of the Recipe :
Oeufs en Meurette comes from the Burgundy region of France, famous for its wines. Historically, this dish was a way for winemakers to use leftover red wine, transforming it into a rich sauce. Over time, it became a staple in French bistros, celebrated for its deep, complex flavors and perfect balance of wine and eggs.
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Oeufs en Meurette Recipe
Ingredients
For the Red Wine Sauce:
- 2 cups (500 ml) red wine (preferably Burgundy)
- 1 cup beef or vegetable broth
- 100 bacon or pancetta, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 100 gram (3.5 oz) mushrooms, sliced
- 1 tbsp butter
- 1 tbsp flour
- 1 bouquet garni (thyme, bay leaf, parsley tied together)
- Salt and pepper to taste
For the Poached Eggs:
- 4 fresh eggs
- 1 tbsp white vinegar
- 1 liter (4 cups) water
For Serving:
- Toasted bread or baguette slices
- Chopped parsley (optional)
Instructions
Step 1: Prepare the Red Wine Sauce
- In a pan, cook the bacon until crispy, then remove and set aside.
- In the same pan, add onions and garlic, sauté until softened.
- Add mushrooms and cook for another 3-4 minutes.
- Sprinkle flour over the mixture and stir well.
- Pour in red wine and broth, then add the bouquet garni.
- Simmer for 15-20 minutes until the sauce thickens slightly.
Step 2: Poach the Eggs
- Bring water and vinegar to a gentle simmer in a large pot.
- Crack an egg into a small bowl, then carefully slide it into the simmering water.
- Poach for 3-4 minutes until the egg white is firm but the yolk remains runny.
- Remove with a slotted spoon and drain on a paper towel.
- Repeat for the remaining eggs.
Step 3: Assemble and Serve
- Remove the bouquet garni from the sauce.
- Place a poached egg on a plate or toasted bread.
- Pour the rich red wine sauce over the eggs.
- Garnish with crispy bacon and chopped parsley.
Notes
- Use a good-quality Burgundy wine for authentic flavor.
- Be gentle when poaching eggs to maintain their shape.
- The sauce can be made ahead of time and reheated.
Tips for Oeufs en Meurette Recipe :
- Strain the sauce for a smoother texture.
- Serve with mashed potatoes for a more filling meal.
- Add a splash of cream for a richer sauce.
FAQs for Oeufs en Meurette Recipe :
1. Can I make Oeufs en Meurette without wine?
Yes, you can substitute wine with grape juice or extra broth, but the taste will differ.
2. What type of wine is best for this dish?
A dry red wine, preferably from Burgundy, like Pinot Noir, works best.
3. Can I store leftovers?
The sauce can be refrigerated for up to 2 days, but freshly poached eggs are recommended.
Conclusion :
Oeufs en Meurette is a true representation of French culinary finesse, bringing together the richness of red wine, the creaminess of poached eggs, and the crunch of toasted bread. Whether you are a French food enthusiast or trying something new, this dish is sure to impress!