Œufs Meurette (Poached Eggs in Red Wine Reduction)

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Another great tradition from Burgundy. And remember, there’s no alcohol left in a wine reduction, so have more than one!

Difficulty: Easy

Hands-on: 30 minutesTotal: 30 minutes

Serves: 4

Ingredients

  • 2 Tbsp. butter, divided
  • ½ lb. bacon sliced in lardons (small strips)
  • 1 large onion, peeled and minced
  • 1 cup minced mushrooms
  • 2 cups red wine
  • ⅔ cup beef stock
  • 2 bay leaves
  • 1 Tbsp. thyme
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 3 Tbsp. white vinegar
  • 8 eggs

Directions

  • Put a medium saucepan over medium-high heat. Melt 1 tablespoon butter slowly with half of the bacon, for 3 minutes. Add the diced onion and cook for 5 minutes. Add mushrooms and stir well. Cook for 5 minutes, then pour in the red wine and bring to a boil over high heat. When the liquid has reduced to a third of its original amount, pour in the stock. Add the bay leaves, thyme, salt, and pepper. Reduce the heat to low and simmer until the sauce has reduced to a third of its original amount.
  • Fill another medium saucepan with water and the vinegar, and bring to a boil over high heat. Crack the eggs into the water one by one, and nudge each into a round shape with a tablespoon. Reduce the heat to low and poach the eggs for 3 minutes.
  • In a nonstick skillet, melt 1 tablespoon of butter with the other half of the sliced bacon, and fry over high heat.
  • Serve in small bowls, first pouring in the wine sauce, then placing two poached eggs in the sauce, then sprinkling on the sliced bacon.

Recipe Information

Serves: 4

Ingredients

  • 2 Tbsp. butter, divided
  • ½ lb. bacon sliced in lardons (small strips)
  • 1 large onion, peeled and minced
  • 1 cup minced mushrooms
  • 2 cups red wine
  • ⅔ cup beef stock
  • 2 bay leaves
  • 1 Tbsp. thyme
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 3 Tbsp. white vinegar
  • 8 eggs

Directions

  • Put a medium saucepan over medium-high heat. Melt 1 tablespoon butter slowly with half of the bacon, for 3 minutes. Add the diced onion and cook for 5 minutes. Add mushrooms and stir well. Cook for 5 minutes, then pour in the red wine and bring to a boil over high heat. When the liquid has reduced to a third of its original amount, pour in the stock. Add the bay leaves, thyme, salt, and pepper. Reduce the heat to low and simmer until the sauce has reduced to a third of its original amount.
  • Fill another medium saucepan with water and the vinegar, and bring to a boil over high heat. Crack the eggs into the water one by one, and nudge each into a round shape with a tablespoon. Reduce the heat to low and poach the eggs for 3 minutes.
  • In a nonstick skillet, melt 1 tablespoon of butter with the other half of the sliced bacon, and fry over high heat.
  • Serve in small bowls, first pouring in the wine sauce, then placing two poached eggs in the sauce, then sprinkling on the sliced bacon.

Nutrition Information

Nutrition Information
Amount per serving
Calories490
Total Fat35g
Saturated Fat14g
Cholesterol425mg
Sodium1180mg
Total Carbohydrate7g
Dietary Fiber1g
Sugars3g
Protein22g