Full Recipe

Oeufs Meurette – eggs in red wine sauce

Thinking about our Burgundy region dinner next week reminded me of this dish which we first ate in Beaune in Burgundy many years ago – ‘oeufs meurette’ – eggs in red wine sauce. I used to make it regularly but somehow had forgotten about it. The sauce is also a delicious accompaniment to poached prawns. It’s a favourite of Mike’s and served in a popular Parisian bistro

  • Ingredients (for 2 as mains or 4 as entree):
  • 1 or 2 eggs per person
  • 1 onion finely chopped or 2-3 shallots
  • About 100-150g bacon pieces
  • About 100g button mushrooms, sliced
  • 1 clove of crushed garlic
  • 1 tbsp flour
  • Bouquet garni made from a sprig of parsley, thyme and a bay leaf
  • 350ml of medium/full-bodied red wine
  • 150ml chicken stock
  • 1 tsp brown sugar
  • Salt and pepper to taste
  • A little butter (up to 20-30g)
  • 2-4 slices good quality sourdough bread + an extra clove of garlic

Method

Melt some of the butter in a pot and add the onion and bacon. Cook gently till soft but not brown.

In a separate pan, while the onions and bacon are cooking, gently cook the mushrooms in a little butter.

When the onions and bacon are ready, stir in the flour and cook for a minute. Add the mushrooms, garlic, bouquet garni, sugar, wine and chicken stock. Bring to the boil and then turn down to a simmer. Let this all gently simmer with the lid off until the mixture has reduced by about half and has thickened. This will take about 30 minutes. Remove the bouquet garni and stir in nob of butter (this makes the sauce more glossy). Season to taste.

About 5 minutes before the sauce is ready, drizzle with bread with a little olive oil and grill on both sides. When ready, rub one side with the extra clove of garlic. Also poach the eggs.

To serve, put a spoonful of the sauce on the toasted bread, then add the poached eggs and finally more sauce. Sprinkle with finely chopped parsley.