Oeufs en Meurette Recipe

Oeufs en Meurette is Burgundy elegance on toast: eggs poached until just set, bathed in a glossy red wine sauce enriched with bacon, mushrooms and shallots. It is a dish that turns a simple egg into a celebration.

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Servings

4 servings

Calories

420

Ingredients

• 4 large eggs
• 500 ml red wine, preferably Burgundy
• 100 g bacon lardons
• 150 g mushrooms, sliced
• 2 shallots, finely diced
• 1 garlic clove, minced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1 bouquet garni
• Salt and black pepper
• 4 slices toasted bread
• Fresh parsley, chopped

Instructions

1. Fry the lardons in olive oil until crisp, then lift out and set aside.
2. Soften the shallots and mushrooms in the same pan for 5 minutes, then add the garlic for 1 minute.
3. Pour in the wine with the bouquet garni and sugar, and simmer for 15 minutes until reduced by a third.
4. Whisk in the butter to gloss the sauce and season well.
5. Poach the eggs in gently simmering water with a splash of vinegar for 3 minutes.
6. Place a poached egg on each toast, spoon over the wine sauce and top with lardons and mushrooms.
7. Scatter with parsley and serve immediately.

Pro tips

• Poach the eggs separately from the sauce for the cleanest result.
• Fresh eggs hold their shape best when poaching.
• Reduce the wine patiently; a rushed sauce tastes harsh.
• Keep the toast sturdy so it holds up under the sauce.

Frequently asked questions