Oeufs en Meurette
Eggs poached in red wine served with sauce bourguignonne.
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- •1 tbsp Butterfor sautéing vegetables
- •1 Carrotscut into small cubes
- •1 Onionscut into small cubes
- •2 Shallotscut into small cubes
- •100 g Mushroomscut into small cubes
- •100 g Baconcut into matchsticks
- •500 ml Red winegood quality
- •200 ml Stockfor sauce
- •1 branch Parsley(optional)for aromatics
- •1 sprig Thyme(optional)for aromatics
- •1 Bay leaf(optional)for aromatics
- •4 Eggsfresh for poaching
- •4 slices White breadfor croutons
- •1 clove Garlic(optional)for garlic oil
- •1 tbsp Vinegarfor poaching eggs
- 1
Cut carrots, onions, shallots, mushrooms into small cubes and bacon into matchsticks.
10 min
- 2
Melt butter in a sauté pan, add vegetables and cook on low to medium heat for 10 minutes, covered.
10 min
- 3
Blanch bacon in boiling water, then rinse under cold water.
5 min
- 4
Add bacon to vegetables, mix well, then add red wine and reduce by two-thirds.
20 min
- 5
Add stock and aromatics (parsley, thyme, bay leaf) to the reduced wine mixture, reduce by two-thirds again.
10 min
- 6
Prepare croutons by cutting white bread into shapes, coat with garlic oil, and fry in butter until golden.
10 min
- 7
Poach eggs in simmering water with vinegar and a bit of red wine.
5 min
- 8
Strain the sauce, pressing to extract juices, and finish with a tablespoon of butter off the heat.
5 min
- 9
Serve poached eggs on croutons, cover with sauce, garnish with bacon and parsley.
5 min
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