Oeufs en Meurette

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Oeufs en Meurette [1] [2] aka eggs poached in red wine is a simple Burgundian classic.


  • 3 tbsp unsalted butter
  • 1/4 pound smoked bacon in lardons
  • 4 pink shallots, peeled and finely chopped
  • 2 cups red wine (typically a red Brugundy would be used, but a good quality fruity vin de pays will do)
  • 2 tbsp white wine vinegar
  • 4 slices french bread
  • freshly ground black pepper
  • 4 fresh eggs, free-range


  1. Warm half the butter in a pan with bacon, leave to cook for ~5 min.
  2. Take remainder of the butter, chop into small slices, chill in the fridge.
  3. Include the shallots to cook, constantly stirring for ~15 min.
  4. In a separate pan pour the wine, allow to bubble for ~30 min, should reduce by half.
  5. In a separate pan include water and white wine vinegar, bring to boil.
  6. Toast bread (both sides).
  7. Place a slice of bread in a deep bowl.
  8. Poach the eggs over the water, cook for ~2 min.
  9. Place the poached egg on the toast.
  10. Remove the wine from the heat, swirl in the slices of butter from the fridge.
  11. Pour over the poached eggs and toast, serve immediately.


  1. Woodward, Sarah (2006). the food of france. Kyle Cathie Limited. pp. 104-105. ISBN 978-1-904920-43-4. 
  2. Thuet, Marc (2010). French Food My Way. Penguin Group. pp. 131 & 166. ISBN 978-0-670-06454-0.