35 min

Oeufs en Meurette (Poached Eggs in Red Wine Sauce)

Name: Oeufs en Meurette (Poached Eggs in Red Wine Sauce)
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 200.00 ml (red wine) Bourgogne PDO; x 1.00 Traditional Shallots; 2.00 slices (or 100 g of French lardons) Smoked Bacon; 30.00 g French Butter; x 1.00 Drôme White Garlic PGI; 100.00 ml Veal stock; 1.00 thick slice (for the croûtons) Country bread; 2.00 tbsp White vinegar; Salt; Freshly ground black pepper

By Myriam Baya, Food blogger

Oeufs en Meurette is a classic French recipe from Burgundy featuring poached eggs served in a rich red wine sauce with lardons and French shallots. Discover this traditional French dish, perfect for an elegant starter, a comforting bistro-style meal or a French-style brunch.

Preparation time

15 min

Ingredients For

Bourgogne PDO

200 ml (red wine) See the article
Traditional Shallots

x 1 See the article
Smoked Bacon 2 slices (or 100 g of French lardons)
French Butter 30 g
Drôme White Garlic PGI

x 1 See the article
Veal stock 100 ml
Country bread 1 thick slice (for the croûtons)
White vinegar 2 tbsp
Salt to taste
Freshly ground black pepper to taste

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Preparation

Peel and slice the shallot (but not too finely). Lightly crush the garlic clove using the side of a knife. Melt a knob of butter in a saucepan over low heat, then gently cook the shallot and garlic until softened, without colouring. Pour in the wine and simmer over medium heat until reduced by about two-thirds.

Meanwhile, cut the slices of smoked bacon into lardons. Heat a frying pan and cook the lardons until nicely browned. Remove them from the pan, keeping the cooking fat. Cut the bread into large croûtons and fry them in the same pan until golden and crisp. Set aside.

Add the veal stock to the reduced wine and simmer briefly to combine. Return the lardons to the sauce, season with salt and pepper, and keep warm over very low heat.

Bring a saucepan of water to a gentle simmer and add the vinegar. Crack each egg into a small bowl. Create a gentle whirlpool in the water and carefully slide in the eggs. Poach for about 3 minutes, until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain on kitchen paper.

To serve, spoon some of the wine and lardon sauce onto warm plates. Place the poached eggs on top, add the croûtons, then finish with the remaining sauce. Serve immediately.