Oeufs en meurette – these glorious poached eggs with wine reduction – are a traditional French dish specific to the Burgundy region, a place renowned for its wines. So, the presence of red wine sauce in the recipe is perfectly natural and not at all surprising. It seems that oeufs en meurette are currently enjoying a real comeback in Paris, probably due to the recent trend of returning to tradition, reinterpreting it, and updating classic dishes to meet contemporary demands. In fact, in a top 40 most beloved recipes of all time compiled by Food & Wine, oeufs en meurette ranked fifth.
This can only bring us joy because it’s a dish that successfully combines two of the most loved and versatile ingredients: eggs and wine (as the saying goes, “I like to cook with wine, sometimes I even add it to the food”). While I haven’t yet had the chance to enjoy this dish in Paris, I tried it here at home recently when I had some guests over at the studio. Given that it quickly climbed to the top of my personal favorites, I’m sure I’ll be making it again soon – I already have a few new ideas and will update the recipe here as I put them into practice.
Interestingly, oeufs en meurette are said to have originated from another classic dish specific to Burgundy but known worldwide: the famous boeuf bourguignon. This French beef stew, slow-cooked over low heat for hours, was traditionally served for lunch to provide energy for the rest of the day. However, since the pieces of meat were usually the first to go, what was left was a sauce full of rich flavors that the chefs, ever resourceful and mindful, couldn’t bear to waste. So, they came up with the idea of reusing it to create a flavorful dinner, complemented with a poached egg. Wine, of course, was a given – we’re talking about France, after all!
As with any traditional dish, there are countless variations of the recipe. The two main approaches are as follows: in the ultra-conservative spirit, the egg is poached directly in the wine, while in more modern versions, the egg is poached separately, which enhances the final presentation aesthetically. Since it’s a hearty dish, it can be served as a main course, either for lunch or dinner – and on lazy weekend days, it can even make for a satisfying brunch. With the wine sauce prepared in advance, there are only a few elements to cook on the spot, so it shouldn’t take too long. Below is how I prepared oeufs en meurette for a completely spontaneous dinner one evening.
INGREDIENTS:
- 750 ml red wine
- 1 bouquet garni of aromatic herbs
- 2 cubes of brown sugar
- 30 ml balsamic glaze
- 1 star anise
- 150 g lardons (bacon)
- 4-5 shallots
- 2 cubes of butter
- 2 slices of sourdough bread
- olive oil
- 2 eggs
- 25 ml vinegar
- salt, pepper
- chives
- microgreens
PREPARATION:
Chop 4 of the 5 shallots and sauté them in a pan where you’ve melted a cube of butter. Pour the red wine over the sautéed shallots, then add the two cubes of brown sugar, the bouquet garni (I used thyme, oregano, and bay leaves), the star anise, and the balsamic glaze. Bring everything to a boil, then reduce the heat and let it simmer until the wine reduces to a syrup-like consistency – this will take about an hour, so you’ll have time to pour yourself a glass of wine and sip it occasionally while preparing the other ingredients.
When the wine reduction is almost ready, drizzle a little olive oil over the sourdough slices and bake them until they become lightly golden. Cut the bacon into small pieces (lardons) and brown them in a pan with the remaining cube of butter. Once browned, transfer them to a paper towel to absorb the excess fat, and in the remaining butter, quickly fry 3-4 slices of the remaining shallot, which will be used for garnish.
When everything is ready, take a pot and fill it halfway with water, salt it, and add the vinegar. Bring it to a gentle boil. Crack the eggs and place each in a small cup. Use a spoon to create a whirlpool in the water, and carefully pour in the eggs one at a time. In about 2 minutes, the perfectly poached eggs will be ready and can be transferred onto a paper towel.
For assembly, pour the wine reduction onto the plate, place a slice of bread in the center, and then top it with a poached egg. Scatter the lardons and fried shallot slices around the plate. Season with salt and pepper, garnish with chives and microgreens, and of course, pair it with a quality red wine.
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