Œufs en meurette – poached eggs in red wine sauce

Burgundy's winemaker classic, raised to a small celebration: softly poached eggs on a deep-red meurette of reduced red wine, bacon, shallots and mushrooms, with a toasted crostini alongside. The runny yolk melds with the velvety sauce — Burgundy on a spoon.

Mushrooms & Earth Category

25 MIN Prep time

35 MIN Cook time

4 people Servings

Œufs en meurette – poached eggs in red wine sauce

Preparation

Make the meurette

Render the bacon strips in a pan and remove them. In the same fat, sauté the shallots, garlic and mushrooms for 5 minutes. Dust with flour, deglaze with red wine and veal stock, add bay leaf and thyme and reduce, uncovered, for 20–25 minutes by about half, until the sauce glistens and turns silky. Return the bacon, take the pot off the heat and whisk in the cold butter.

Crostini

Brush the baguette slices with olive oil, toast until golden brown and rub with the halved garlic clove.

Poach the eggs

Keep plenty of water with the vinegar just below boiling point (do not boil). Slide each egg one at a time into a gentle whirlpool and poach for 3 minutes, until the white has set and the yolk is still runny. Lift out with a slotted spoon and let drain.

To serve

Place one crostini on each plate, spoon the warm meurette over it, nestle the poached egg on top and finish with pepper and parsley.

Why this wine?

The Gigue is doubly at home here: the same lively red wine that builds the meurette stands in the glass — its fresh fruit and fine spice take up the bacon and the earthiness of the mushrooms and keep the sauce bright.

Good to know

Tips & insights

Poach the eggs in simmering vinegar water with a swirl, so the white wraps evenly around the yolk.
Use very fresh eggs; their white holds together better.
Pre-poach the eggs, refresh them in cold water and reheat them in warm water only just before serving.
Reduce the red wine sauce well and finish it with cold butter, which gives gloss and binding.
Toast the croûtons golden brown in butter and place them on the plate only when serving, so they stay crisp.

Frequently Asked Questions

Which wine goes with œufs en meurette?

The Gigue is doubly at home here: the same lively red that builds the meurette stands in the glass. Its fresh fruit and fine spice take up the bacon and mushrooms and keep the sauce bright. The Sarabande gives an earthier echo with more depth, when the sauce is strongly reduced.

How do I poach the eggs cleanly?

Use very fresh eggs and let the water with a dash of vinegar only gently simmer. Create a swirl with a spoon and slide the egg in. After three minutes the white is set and the yolk still runny.

Can I poach the eggs in advance?

Yes. Poach the eggs, refresh them in cold water and keep them there. Just before serving, warm them for only a few seconds in hot water. That way the dish works for guests too, without a frantic last moment.

Which red wine belongs in the sauce?

A robust, fruit-forward red such as the Gigue. It loosens the roasted bits, gives the meurette colour and acidity, and binds with stock and butter into a glossy sauce. Use a wine you would also drink, as its character shapes the dish.

Cart (0)