Oeufs en Meurette Recipe
French-style poached eggs in a rich red wine sauce with bacon and mushrooms.
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.