French · Main · Medium
Oeufs en Meurette
Poached eggs in a red wine sauce with bacon, mushrooms, and pearl onions. Burgundy's most comforting egg dish.
The whole recipe in 60 seconds
Oeufs en Meurette, in 5 ideas
- This is essentially boeuf bourguignon sauce meeting poached eggs; the wine must be decent.
- Poach the eggs just before serving; they wait for no one.
- The beurre manie (butter-flour paste) thickens without lumps.
- Serve in shallow bowls with the toast to soak up the sauce.
- A simple green salad alongside cuts the richness.
What you need
Ingredients
- 8 eggs
- 6 oz bacon, diced
- 12 pearl onions, peeled
- 8 oz mushrooms, quartered
- 2 cloves garlic, minced
- 2 cups red wine (Burgundy if possible)
- 1 cup beef broth
- 2 tbsp butter
- 2 tbsp flour
- 1 tbsp red wine vinegar
- 4 slices toast, for serving
- Chopped parsley
How to make it
Directions
- Brown the bacon in a Dutch oven. Add the pearl onions and mushrooms; cook until golden, 8 minutes.
- Add garlic for 1 minute, then pour in the wine and broth. Simmer 15 minutes until slightly reduced.
- Mash the butter and flour together and whisk into the sauce to thicken. Keep warm.
- Bring a pot of water with the vinegar to a bare simmer. Poach the eggs 3 minutes until whites set.
- Place 2 eggs on each toast slice, spoon the hot wine sauce over, and garnish with parsley.
Money saver. Frozen pearl onions save twenty minutes of fiddly peeling and taste identical in the finished sauce.