Eggs in Meurette
Transform your dinner table into a rustic French bistro with Eggs in Meurette, a classic Burgundy dish that combines rich flavors and elegant simplicity. This recipe features perfectly poached eggs nestled in a velvety red wine sauce, infused with aromatic shallots, garlic, thyme, and a hint of smoky bacon or pancetta. Sautéed button mushrooms add depth to the dish, while a touch of butter and flour creates a luxurious texture. Serve this captivating entrée with crusty baguette slices to soak up the vibrant, tangy sauce. With its blend of charming French countryside flavors and sophisticated presentation, Eggs in Meurette is the ultimate comfort food for a gourmet brunch or dinner. Keywords: Eggs in Meurette recipe, French Burgundy dish, poached eggs with red wine sauce, classic French comfort food.
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Recipe Information
Ingredients
- 750 ml Red wine
- 250 ml Chicken stock
- 2 Shallots
- 2 cloves Garlic
- 2 sprigs Fresh thyme
- 1 Bay leaf
- 200 g Button mushrooms
- 2 tablespoons Unsalted butter
- 1 tablespoon All-purpose flour
- 100 g Bacon or pancetta
- 4 Eggs
- 2 tablespoons White vinegar
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Chopped parsley
- 1 Baguette (optional, for serving)
Instructions
Pour the red wine and chicken stock into a medium-sized saucepan. Add the shallots (halved), garlic cloves (crushed), thyme, and bay leaf. Bring to a simmer over medium heat and reduce the mixture by half (about 20 minutes).
While the sauce is reducing, prepare the mushrooms. Slice the button mushrooms and set them aside.
In a large skillet over medium heat, cook the bacon or pancetta until crispy. Remove the bacon and set it aside, leaving the rendered fat in the skillet.
Add the sliced mushrooms to the skillet and sauté until they are brown and tender (approximately 5–7 minutes). Set the mushrooms aside with the bacon.
Once the wine has reduced, strain the mixture through a fine sieve into a clean saucepan, discarding the solids.
In the wine saucepan, melt 1 tablespoon of butter over medium heat and whisk in the flour, cooking for 1–2 minutes to form a roux. Slowly pour in the reduced wine mixture while whisking constantly until the sauce thickens slightly. Season with salt and pepper to taste, then stir in the cooked mushrooms and bacon. Remove from heat and cover to keep warm.
In a large pot, bring water to a gentle simmer and add the white vinegar. Gently crack the eggs into small bowls, then carefully slide each egg into the simmering water. Poach the eggs for 3–4 minutes, until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and set them on a paper towel to drain.
To serve, spoon the wine sauce onto individual plates or shallow bowls. Place a poached egg on top of the sauce, and garnish with chopped parsley. Serve with slices of fresh baguette on the side, if desired.
Nutrition Facts
Calories |
2023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 4763 mg | 207% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 17.4 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 297 mg | 23% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2886 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
