Oeufs en meurette

Oeufs en meurette

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Cook: 2 mins Takes about 1¼ - 1½ hours

A challenge

Serves 4 as an appetiser, 2 as a main course
Poached eggs in a red wine sauce - you can make most of this dish ahead, then assemble before serving

Nutrition and extra info

Nutrition: per serving

  • kcal397
  • fat25g
  • saturates8g
  • carbs15g
  • sugars0g
  • fibre1g
  • protein14g
  • salt1.67g
Save to My Good Food
Please sign in or register to save recipes.


  • about 350ml fruity red wine
  • 225ml chicken or veal stock
  • 1 small onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 small carrot, thinly sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 stick of celery, thinly sliced



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 small garlic clove, crushed
  • bouquet garni (see below)
  • ½ tsp peppercorns
  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 85g unsmoked lardons
  • 85g button mushrooms, quartered
  • 8-10 small (sometimes called pickling) onions, peeled



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 slices white bread, cut 5mm/quarter inch thick
  • thick oil for frying
  • 2 tsp plain flour
  • thumb sized piece of dark chocolate optional
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 3 tbsp white wine vinegar
  • 4 fresh eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

Bouquet garni

  • 2-3 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bay leaf
  • parsley sterns



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. For the sauce, put the wine and stock in a large saucepan and bring to a vigorous boil. Add the onion, carrot, celery, garlic, bouquet garni and peppercorns and boil until reduced by half (15-20 minutes). Strain the wine, pressing the vegetables to extract all the liquid, then set aside.

  2. While the wine is reducing, melt a quarter of the butter in a saucepan, add the bacon and fry until crisp. Remove and drain on kitchen paper. Sauté the mushrooms in with another quarter of the butter until tender (2-3 minutes). Remove and put with the bacon. In the same pan, gently sauté the onions for 10-15 minutes until crisp and tender, shaking the pan often so they colour evenly. Drain off the fat, return the mushrooms and bacon to the pan and set aside.

  3. Make the croûtes: using a round or oval cutter, cut the bread into 4 shapes just larger than a poached egg. Heat 5 mm/1⁄4in of oil in a frying pan over a medium heat. Fry the bread croûtes in batches until brown on both sides (1-2 minutes per side). Drain on kitchen paper and set aside.

  4. To thicken the sauce, crush the remaining 15g/1⁄2oz butter on a plate with a fork and work in the flour to form a soft paste – French cooks call this beurre manié. Bring the wine mixture to a boil and whisk in the kneaded butter a piece at a time, until the sauce becomes thick enough to lightly coat the back of a spoon (you may not need all the kneaded butter). Strain the sauce into the pan with the bacon, mushrooms and onions. Bring to a boil, taste and adjust seasoning, adding a piece of chocolate if you like.

  5. To finish the dish, reheat the sauce on the stove, and warm the croûtes in the oven. Bring the vinegar and 1.2 litres/2 pints of water to the boil in a large shallow pan. Break the eggs, one at a time, into the places where the liquid is bubbling, so the bubbles spin the eggs. Lower the heat and poach the eggs for 3-4 minutes, until the yolks are fairly firm but still soft to the touch. Using a slotted spoon, remove the eggs and drain on kitchen paper. Trim off the stringy edges with scissors. Place the croûtes on warm serving plates, set an egg on each croûte and spoon over the sauce.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd May, 2017
I actually favour poaching the eggs in simmering hot water with a little touch of vinegar, for 3 minutes. Then removing them and transferring them to a bowl of cold water to prevent continued cooking... At the right moment, I put them into the wine stock for a further minute, minute -and-a-half (depending on size) and heating them back up, to finish cooking them. It works better, and there's less of a chance of accidentally breaking the eggs while poaching them. Works a treat.
12th Oct, 2009
I served it in a bowl, with a slice of baguette on the bottom. Nice and soggy, I had it like this in Dijon once. Really good!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?