Œufs Meurette (Poached Eggs in Red Wine Reduction)

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

Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 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


  • 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.