Oeufs en Meurette

Ever wondered what French comfort food truly tastes like? Oeufs en Meurette is the answer you’ve been looking for. This classic Burgundian dish features perfectly poached eggs swimming in a rich red wine sauce that’s packed with bacon, mushrooms, and pearl onions. It’s rustic French cuisine at its absolute finest – elegant enough for a dinner party but satisfying enough for a cozy weekend breakfast.

The magic of this dish lies in its sauce – a velvety reduction of red wine and chicken stock, enhanced with bacon fat and butter, then finished with sautéed vegetables for texture and depth. When spooned over pillowy poached eggs and garlic-rubbed toast, it creates a symphony of flavors that will transport you straight to a countryside bistro in France. The combination of runny egg yolks mingling with the deeply savory wine sauce creates a moment of pure culinary bliss that you’ll want to experience again and again.

Prep: 10 mins | Cook: 60 mins | Active: 60 mins | Total: 70 mins | Serves: 4 servings

Ingredients

For the Sauce Base:

• 1 1/2 cups homemade chicken stock or low-sodium broth
• 1 packet (1/4 ounce; 7 g) powdered unflavored gelatin (only if chicken stock is low in gelatin or store-bought; see note)
• 2 cups (475 ml) dry red wine
• 2 tablespoons (30 g) unsalted butter, softened
• 1 1/2 tablespoons all-purpose flour
• Pinch sugar (optional)

For the Garnishes:

• 4 ounces (115 g) slab bacon, cut into lardons (small batons)
• 6 ounces (170 g) cremini mushrooms, stems reserved and caps quartered
• Vegetable oil, as needed
• Kosher salt and freshly ground black pepper
• 2 medium carrots (3 ounces/85 g each), 1 cut into 1/2-inch dice and 1 cut into 1-inch pieces, divided
• 4 ounces (115 g; about 40 small) defrosted frozen pearl onions
• 2 medium shallots, cut into roughly 1-inch pieces
• 2 medium cloves garlic, divided
• 1 sprig thyme

For Serving:

• 4 pieces toasted country bread
• 8 poached large eggs
• Minced flat-leaf parsley, for garnish

Steps

1. Prepare the gelatin mixture (if needed): If your chicken stock is store-bought or doesn’t gel when refrigerated, pour the 1 1/2 cups stock into a measuring cup and sprinkle the 1/4 ounce gelatin evenly over the surface. Let stand for 5 minutes to bloom. The gelatin should look wrinkled and fully hydrated – this ensures your sauce will have the proper silky texture.
2. Render the bacon fat: In a 3-quart saucier or saucepan, cook the bacon over medium-high heat for 5 minutes, stirring occasionally, until it’s well-browned and beginning to crisp. Look for a deep amber color and listen for the sizzle to quiet down slightly. Using a slotted spoon, transfer bacon to a plate, leaving all that flavorful rendered fat in the pan.
3. Sauté the mushroom caps: Add the quartered mushroom caps to the bacon fat and cook, stirring frequently, for 6 minutes until they release their moisture and then brown all over. You’ll notice they’ll first become wet as they release water, then begin to sizzle more as they brown. Add a splash of oil if the pan becomes dry. Season with salt and pepper. Transfer the sautéed mushrooms to the plate with the bacon.
4. Cook the carrots and pearl onions: Add the small diced carrot and pearl onions to the same pan. Cook, stirring occasionally, for 5 minutes until just softened but not browned. The carrots should offer slight resistance when pierced with a knife. Add oil if needed to prevent sticking. Transfer to the plate with bacon and mushrooms.
5. Create the sauce base: Add the reserved mushroom stems, large diced carrots, shallots, 1 clove of garlic (smashed), and thyme sprig to the pan. Cook for 3-4 minutes, stirring occasionally, until vegetables just begin to brown. If they start to scorch, immediately lower heat and add a teaspoon of oil. Pour in the 2 cups red wine and bring to a simmer, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. This deglazing step is crucial for flavor development. Simmer until wine is reduced by half, about 10-12 minutes – the bubbles will become smaller and more concentrated.
6. Prepare the beurre manié: While the wine reduces, thoroughly mix the 2 tablespoons softened butter with 1 1/2 tablespoons flour in a small bowl until completely smooth with no lumps. This mixture (called beurre manié) will thicken your sauce without creating lumps. Keep it at room temperature until needed.
7. Finish the sauce: Add the chicken stock with gelatin to the reduced wine and return to a simmer. Continue cooking for 8-10 minutes until reduced by one-third. The sauce should coat the back of a spoon but still flow easily. Strain through a fine-mesh strainer into a heatproof bowl, pressing on the solids to extract maximum flavor, then discard the solids and return the liquid to the pan.
8. Thicken the sauce: Bring the strained sauce back to a gentle simmer over medium-low heat. Whisk in the butter-flour mixture a little at a time, then simmer for 3 minutes until the sauce thickens and beautifully coats the back of a spoon. If you draw your finger through the sauce on the spoon, it should hold a clear path. If too thin, simmer longer or add a bit more butter-flour mixture. Season with salt and pepper to taste. If the sauce tastes too acidic (common with wine reductions), whisk in a pinch of sugar to balance the flavors.
9. Combine with garnishes: Return the reserved bacon, mushrooms, carrots, and pearl onions to the sauce and warm through for 2-3 minutes. The garnishes should be heated but not cooked further – you want them to maintain their distinct textures.
10. Assemble and serve: Rub the toasted bread pieces with the remaining garlic clove (cut side down) to impart a subtle garlic flavor. Place one toast on each serving plate. Carefully slide 2 poached eggs onto each toast. The eggs should be poached so the whites are set but the yolks remain runny. Generously spoon the sauce and garnishes over and around the eggs. Finish with a sprinkle of minced parsley for color and freshness. Serve immediately while the toast is still crisp and the eggs are warm.

Smart Swaps

• Replace the red wine with beef stock plus 1 tablespoon red wine vinegar for an alcohol-free version
• Substitute pancetta for bacon at a 1:1 ratio for a slightly different flavor profile
• Use shallots instead of pearl onions (use 1/2 cup diced shallots) if pearl onions are unavailable
• For a vegetarian version, use vegetable stock and replace bacon with 1/4 cup sautéed shiitake mushrooms for umami

Make It Diabetes-Friendly

• Serve on 100% whole grain bread instead of white country bread (reduces net carbs by approximately 8g per serving)
• Reduce wine to 1 1/2 cups and use 2 cups chicken stock for less sugar content
• Skip the optional sugar completely
• Serve with a side of steamed greens to add fiber and slow carbohydrate absorption
• Consider serving just one egg per toast to reduce the overall calorie content while maintaining the experience

Pro Tips

• Poach the eggs just before serving for the perfect runny yolk texture
• For the deepest flavor, use a full-bodied red wine like Burgundy or Pinot Noir
• The sauce can be made up to 2 days ahead and refrigerated, just reheat gently and add a splash of stock if it’s too thick
• Pat the pearl onions completely dry before sautéing to ensure proper browning
• For the most flavorful stock, use homemade chicken stock with roasted bones