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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

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).

Step 2

While the sauce is reducing, prepare the mushrooms. Slice the button mushrooms and set them aside.

Step 3

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.

Step 4

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.

Step 5

Once the wine has reduced, strain the mixture through a fine sieve into a clean saucepan, discarding the solids.

Step 6

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.

Step 7

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.

Step 8

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

Serving size	1721.5 grams (1721.5g)

Amount per serving	% Daily Value*
Calories	2023

Total Fat 88.80g	114%
Saturated Fat 34.50g	173%
Polyunsaturated Fat 0.00g
Cholesterol 931mg	310%
Sodium 4763mg	207%
Total Carbohydrate 81.70g	30%
Dietary Fiber 6.90g	25%
Total Sugars 17.40g
Protein 86.40g	173%

Vitamin D 164IU	820%
Calcium 297mg	23%
Iron 13mg	71%
Potassium 2886mg	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.

Source of Calories

Fat: 54.3%

Protein: 23.5%

Carbs: 22.2%