Oeufs en Meurette
01 June 2026
Oeufs en Meurette (or oeufs pochés en meurette) is a classic French dish originating from the Burgundy (Bourgogne) region, featuring eggs poached in a rich, red wine sauce (sauce meurette) with crispy bacon lardons, sautéed mushrooms, pearl onions, and served over garlic-rubbed toasted bread.
Total time -
About 60 minutes +
INGREDIENTS -
Serves 4
4 ounces slab bacon, cut into lardons
6 ounces white or cremini button mushrooms
Vegetable oil
Kosher salt and freshlyground black pepper
2 medium carrots
4 ounces frozen pearl onions
2 medium cloves garlic
1 sprig thyme
2 cups red wine
2 tablespoons softened, unsalted butter
1.5 tablespoons all-purpose flour
4 pieces country bread
8 large eggs
Fresh parsley for garnish
TOOLS -
Slotted spoon
4 - 6 quart saucepan
PREPARATION -
Cut bread to about 1 inch thickness, coat with butter, then place in heated cast iron skillet with cooking oil on medium to high heat; grill both sides of the toast to preference
Slice one garlic clove per toast in half and generously rub on each toast, then plate.
Cut bacon into lardons (small strips or cubes), place into a saucepan until crispy - about 5 minutes
Transfer to a bowl with a slotted spoon, leaving rendered fat
Slice mushrooms and cook in lardon fat, add salt, pepper and additional cooking oil if necessary until evenly browned and tender - about 5 minutes, then add to the bowl with cooked lardon
Cook pearl onions in saucepan for about 5 minutes with salt, pepper, and additional cooking oil until slightly soft, then transfer to bowl with lardons and mushrooms
Cut carrots and shallots into about 1 inch pieces, then add to saucepan with thyme. sliced garlic cloves, and cooking oil until slightly brown
Add red wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Continue to simmer until wine is reduced by about half
Thoroughly mix flour, butter, and about one cup water (or chicken stock) with a fork
Whisk butter and flour mixture into sauce, add additional flour or water to achieve desired consistency - similar to a medium gravy
Return mushrooms and lardons to saucepan
With a large dinner spoon create a well in the sauce for each egg
Break eggs into each well, and cover for about 2 minutes or until whites have solidified and yolks remain liquid
Ladel sauce over toasts, place egg on top
Garnish with fresh parsley
NOTES -
The traditional recipe includes eggs stained in red wine, which can be achieved by poaching the eggs in water with a cup of wine, rather than in the sauce.
Select a Burgundy wine that you would enjoy drinking. If the sauce is bitter or too ‘dry’ for your taste - add a pinch of light brown sugar.
Toasting bread in an iron skillet adds flavor, color, texture, and nuance that can not be duplicated with a toaster or oven. The mixture of butter and olive oil ups the burning point, allowing for a bigger crisp, and more flavor.
If frozen pearl onions are unavailable, substitute with an equal quantity of diced onions or shallots.
