Ouef en Meurette
(Poached Egg in Wine Sauce)

This dish is a classic from the Burgundy region of France. Poached eggs on a crisp olive oil crouton, topped with a red wine sauce, laced with button mushrooms, lardons and pearl onions. The “en Meurette” element is the traditional cooking of the poached eggs in a red Burgundian wine. I prefer to poach my eggs in water, and then add them to the wine sauce later. But the end result is a rich and delicious dish that will be perfect for any small dinner party or celebration.

A bowl of Oeuf en Meurette (Poached Egg in a Wine Sauce with mushrooms, pearl onions and bacon) garnished with parsley leaf by Simon Majumdar

Ouef en Meurette (Poached Egg in Wine Sauce) Recipe

(Serves About 4)

Ingredients

 

For the Sauce:

  • ½ Bottle of Pinot Noir

  • 1 Cup Beef Stock

  • 2 Shallots (Minced)

  • 3 Cloves Garlic (Minced)

  • 1 Stick Celery (Roughly Chopped)

  • 3 Carrots (Roughly Chopped)

  • 1 Bay Leaf

  • 4 Rashers of Bacon (Cut into Lardons)

  • 10 Button Mushrooms (De-stemmed and Quartered)

  • 10 Pearl Onions (Peeled and Blanched)

  • ½ Cup Italian Parsley (Finely Chopped)

  • 1 Teaspoon Kosher Salt

  • 1 Teaspoon Ground Black Pepper

  • 1 Tablespoon Unsalted Butter

 

For the Croutons:

  • 4 Slices White Bread

  • 3 Tablespoons Olive Oil

  • Kosher Salt to Taste

 

For the Eggs:

  • 4 Organic Eggs

  • 2 Cups Water

  • ¼ Cups White Wine Vinegar

 

Instructions

For The Sauce:

  1. Place the butter in a large saucepan and bring to a gentle heat until it begins to foam.

  2. Once it is foaming, add the shallots and season with salt and pepper.

  3. Cook the shallots for 2 minutes and then add the garlic.

  4. Cook the garlic for 2 minutes and then add the carrots and celery.

  5. Add the red wine, the stock and the bay leaf.

  6. Simmer gently for 15 minutes, until reduced by 1/3.

  7. Strain the stock.

  8. Discard the shallots, garlic, carrots, celery and bay leaf.

  9. In another pan, fry the lardons until crisp and golden.

  10. Remove the lardons from the pan but leave the bacon fat in the pan.

  11. Add the mushrooms to the pan and cook gently for 5 minutes until they begin to soften.

  12. Add the blanched pearl onions to the pan and cook until they begin to take on colour.

  13. Return the bacon to the same pan.

  14. Add the stock to the pan with the onions, bacon and lardons.

  15. Keep warm.

 

For the Croutons:

  1. Cut four 3-inch rounds from slices of white bread.

  2. Toss in olive oil and sprinkle with salt.

  3. Place on a sheet pan with parchment paper and bake at 300°F until they are crisp and golden.

 

For the Eggs:

  1. Add the water and vinegar to a pan.

  2. Bring to a rolling simmer.

  3. Add the eggs and poach for 3-4 minutes.

 

To Construct the Dish:

  1. Place a crouton at the bottom of a soup bowl.

  2. Place the egg on top of the crouton.

  3. Sprinkle a little salt and black pepper on the egg.

  4. Gently add the warm sauce over the egg, making sure that you get onions, lardons and mushrooms into the bowl as well.

  5. Top the dish with parsley and serve.