The classic Burgundian starter where poached eggs take center stage, bathed in a rich sauce bourguignonne (red wine sauce). 

Oeufs en Meurette is a classic Burgundian starter where poached eggs take center stage, bathed in a rich sauce bourguignonne (red wine sauce). Traditionally served on golden, garlic-coated croutons and topped with crispy bacon and fresh parsley, this dish is a showcase of French culinary elegance.

In this recipe, you’ll master the art of making the velvety sauce bourguignonne, poaching eggs in red wine, and plating it all beautifully as an unforgettable starter.

Fun fact: En meurette is an appellation that goes beyond eggs and can apply to other dishes cooked in a similar style. And remember—choose a good bottle of red wine for this one; it’s the soul of the dish!

 Serves: 4 | Prep Time: 20 minutes | Cook Time: 50 minutes

INGREDIENTS

For the Sauce and Vegetables:

·       2 tbsp unsalted butter (divided)

·       100 g (3.5 oz) diced mushrooms

·       100 g (3.5 oz) diced carrots

·       1 small onion, diced

·       100 g (3.5 oz) bacon, diced

·       500 ml (2 cups) red wine (for the sauce)

·       250 ml (1 cup) homemade brown stock

·       2 tbsp chopped parsley (plus extra for garnish)

·       Salt and freshly ground black pepper, to taste

For Poaching the Eggs:

·       4 large eggs

·       1 L (4 cups) water

·       250 ml (1 cup) red wine

·       1 tbsp vinegar

For the Croutons:

·       4 slices of good-quality bread

·       1 clove garlic, finely chopped

·       Olive oil

·       1 tbsp butter (for frying)

METHOD

1. Melt 1 tablespoon of butter in a saucepan over low-medium heat. Add the mushrooms, carrots, and onion. Stir well, cover, and cook for 10 minutes. Meanwhile, blanch the diced bacon by plunging it into boiling water. Once the water returns to a boil, drain and set aside.

2. Add the bacon to the vegetables, stir to combine, and pour in 2 cups of red wine. Bring to a light boil and reduce the wine for around 20 minutes until the liquid reduces to about ½ cup. Skim off any scum during this process for a clean sauce.

3. Cut circles out of the bread slices using a food ring (save the offcuts for breadcrumbs). Mix the garlic with olive oil and brush the bread slices. Melt 1 tbsp of butter in a frying pan over medium heat and toast the croutons until golden on both sides. Drain on paper towels.

4. Now, add the stock to the reduced wine mixture, bring to a boil, and stir in the parsley, thyme, and bay leaf. Reduce for a second time over low-medium heat for 10 minutes until the sauce thickens to a syrupy consistency. Strain the sauce through a sieve into a clean saucepan, pressing down on the solids to extract as much flavor as possible. Stir in the remaining tablespoon of butter off the heat to add a silky finish. Reserve the garnish for plating, if desired.

5. Bring 4 cups of water, 1 cup of red wine, and 1 tbsp vinegar to a simmer in a large saucepan. Crack each egg into a small dish and gently slide it into the water, one at a time. Poach for 2 ½ minutes, then transfer to a plate lined with paper towels.

6. To serve, ladle the sauce into shallow serving dishes. Place a crouton in each dish, top with a poached egg, and spoon additional sauce over the top. Garnish with reserved lardons, parsley, and any additional sauce garnish if desired. Serve immediately.