Traditional Oeufs en Meurette from Burgundy

Wine poached eggs in a nest of mushrooms and bacon on toast.  De-ca-dent, Frugal, de-ca-dent 🙂  I admit, I almost balked at the full two bottles of red wine needed for this recipe.  Unfortunately, I didn’t have any vin de table in the house and couldn’t be bothered to go out for something “ordinaire”, so I used fairly decent wine, not an important vintage, but fairly decent.  If you make this, I recommend that you buy “vrac”, something like Gallo Mountain Burgundy or Almaden Merlot in a jug or carton.  Think quantity.  A bottle of wine is 75cl.

When you saute the mushrooms together with the blanched bacon, I suggest you stick to stirring it around for only about 3 minutes.  You don’t want to cook the life out of the mushrooms.  If you would prefer crisp bacon, then cook the bacon first,  then add the mushrooms for about 3 minutes.  So much nicer 🙂

I’m thinking brunch with Champagne apertifs and a mixed berry/melon salad.

Right click on this link to open:  So dad, how do you like your ipad

Oeufs en Meurette with Wine Sauce

12 slices toast

12 eggs

1 1/2 cups bacon, cut into batons

1 1/2 cups fresh mushrooms, sliced

Knob of butter

2 bottles of red wine

17 ounces beef broth

1 tbsp sugar

Salt and pepper

2 tbsp flour

2 tbsp soft butter

6 tbsp red wine vinegar

1 quart water

Parsley, chopped

Blanch the bacon for 1 minute in boiling water.  Remove and drain.  Saute the bacon and mushrooms together in a pan with the knob of butter for about 3 minutes.  Set aside and keep warm.

Pour one bottle(75 cl) red wine in a sauce pan, boil and reduce for about 15 minutes.  Pour in the broth and continue to cook for another 5 minutes.  Add salt, pepper and the sugar.

Mash the flour and soft butter together and add to the wine sauce, stirring constantly until thickened.  Set aside and keep warm.

Pour the second bottle of wine into a big pot with the vinegar and water.  Bring to a boil, then reduce to simmer.  Poach the eggs, 4 at a time,  in the wine.  Drain on paper towels.

Mound the mushrooms and bacon on the toast, top with the poached eggs, drizzle with wine sauce and sprinkle with parsley.

Wine suggestion:  Merlot

About cookinginsens

An American living in Burgundy, France
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38 Responses to Traditional Oeufs en Meurette from Burgundy

  1. Ryan says:

    This post made me hungry for eggs at bedtime. Thanks (I think).

  2. Those eggs look stunning 🙂
    I think i’d struggle using the 2 bottles of decent wine though i’m afraid, I couldn’t bear not to drink it.
    The three colours of the egg are so striking. How many people would this serve, 12?
    Gorgeous pics as usual.

  3. Gorgeous photos!

  4. Spoon Feast says:

    Sens, is this a traditional dish to poach the eggs in wine? It looks fantastic!
    (The i pad spot is hysterical!)

  5. Wine poached eggs, delish! Wine in food early in the day screams weekend!

  6. cjdelgrosso says:

    Wow, I have never heard of poaching an egg this way! This technique opens up a whole new world! Imagine the different flavors available!

  7. Jon says:

    Very nice shots. Any idea on the etymology of “meurette”?

    • I don’t Jon, other than knowing that anything “en meurette” refers to an accompanying red wine sauce. I’ll see what I can find on the internet.

      • Its seems that meurette comes from the word muire which can mean salted water. Here’s my guess: In France eggs were poached in salted water and in Burgundy, some creative cook with a lot of wine decided to enrich this simple dish by both poaching in red wine and serving with a red wine sauce? Voila!

      • From
        Seemed a plebeian enough task, almost like blurting out a blurb. Share a recipe of eggs poached in red wine with lardons and mushrooms served over croûtes and then explain the origins of a feminine French noun, meurette. Apparently, that slighted the fickle temperaments of the word gods.

        Meurette derives from the Latin word muriae, muria (brine, salt liquor, pickling), but the earliest known usage in French a matter of debate. Some cite the 15th century, others claim it came into parlance centuries later. Already a cryptic dude. A culinary term, meurette refers to a certain red wine sauce ladled over fish and eggs.

        Ironically, before the 19th century the use of red wine in French gastronomy was relatively scant. This from the land of such red wine braised classics as coq au vin, boeuf à la bourguignon, and daube d’agneau? No doubt due to regional viniculture, Burgundians were unusually ardent about adding red wine to dishes—enough so that any dish à la bourguignon came to mean “braised with red wine.” Or perhaps the cooks were just carefree sots.

  8. Paula says:

    Oh!! This sounds amazing!!! I have to try it, so I’ll save the recipe. Thanks for share it!!

  9. So, now you know I’m back I must resume my position as Rosmary’s flogging horse! Haha. All my food is decadent, ALL OF IT. :D. In truth, the wine poached eggs look awesome – what a ridiculous colour :D. I do hope you used bad wine though…

    • I never use “bad” wine Frugal. For cooking, I usually use an ordinary wine or vin de table but I was out and used wine a bit better than I wanted to use in cooking the eggs. The eggs are beautiful 🙂

      • Sorry, I didn’t mean bad… I guess I meant average – not the sort of stuff you buy in 3 litre plastic bottles… The eggs are beautiful, but I’m afraid I couldn’t possibly justify spending so much money in preparing them. Not that that’s a criticism of course, Rosemary, merely the difference between our lifestyles :D. I’m actually a little jealous 😛

      • It’s okay Frugal. You can criticize if you want. I won’t feel bad 🙂

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  11. These are soooo pretty!! Definitely in order for a special celebration! What do they taste like??

  12. Stunning photo and recipe.

  13. Miriam Nice says:

    Looks delicious! Definitely gonna give this a go! 🙂

  14. Eggs perfectly poached in red wine? And bacon?!

    France is the place for me!!!!!!!

  15. Jon says:

    Wow, thanks for the info on “meurette”. The Latin root make sense, “meurette” is relatively close to “salmuera” or brine in Spanish. Have a good week!

  16. katyarich says:

    what a delightful idea…..I’m crazy about eggs but this one is very different, looks delicious!

  17. This is so cool! Like my dad’s favourite brekkie gone French!
    A must try 🙂

    Choc Chip Uru
    Latest: Very Nutelly Saturday

  18. Suzan says:

    The photo, whilst attractive, does not show the dark wine sauce that traditionally accompanies this Burgundian dish which is a shame. Unless it is portraying the breakfast version 😉

    • That’s so funny you should say that. The Bourgogne France magazine that the recipe was in came in my mailbox in Sens, France from a French tourism group 🙂

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