Poached Eggs in Red Wine (Oeufs en Meurette)
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 4thick slices bacon, cut crosswise into ½-inch-wide strips (lardons)
- 10 to 12pearl onions, peeled and trimmed
- 6ounces button mushrooms, trimmed and thickly sliced
- 1clove garlic, crushed
- 3cups red wine, such as a Burgundy
- 1teaspoon sugar
- 1teaspoon fresh thyme leaves, roughly chopped
- ¼cup good quality red wine vinegar
- ¼cup extra-virgin olive oil
- 4slices white bread
- Kosher salt and freshly ground black pepper, to taste
- 4eggs
- 2sprigs parsley, leaves chopped, for garnish (optional)
Nutritional analysis per serving (4 servings)
564 calories; 30 grams fat; 7 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 15 grams protein; 916 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add the bacon to a large saucepan over medium heat, stirring occasionally until it’s cooked through and browning slightly at the edges, about 6 minutes. Remove from pan and set aside. If a lot of fat has rendered in the pan, pour some out, leaving about 2 tablespoons in the pan. Add onions and mushrooms and cook until the water from the mushrooms has evaporated, about 6 minutes. Add garlic and cook, stirring occasionally, until it no longer smells raw, about 2 minutes. Add red wine, sugar and thyme. Simmer for 30 minutes, or until the wine has reduced by a third. Add red wine vinegar and ¼ cup water and simmer on low until the sauce has reduced by another third, about 20 minutes. The sauce should taste bright and tangy.
- Step 2
In a sauté pan over medium heat, add the olive oil. When hot, gently fry the bread on both sides until lightly golden brown, about 2 minutes on each side. (If the pan is small and you’re working in batches, add more oil to the pan as needed.) Cut the bread into strips, lightly season with salt and set aside on a paper towel.
- Step 3
Fill a deep saucepan with enough water to completely cover an egg. Bring to a boil, then reduce heat so the water is at a gentle simmer. Working with one egg at a time, break the eggs into a ramekin and gently slide them into the water, using a spoon to direct their shape in the water. Poach for about 3 to 4 minutes, until the whites are set but the yolks are still soft and runny.
- Step 4
Fill 4 ramekins with the mushrooms, onions and red wine sauce. Add a poached egg to each, sprinkle the bacon and parsley (if using) over the top and serve the fried bread on the side. Top the eggs with freshly ground black pepper.
Private Notes
Comments
Many places do that. But it produces a purple egg that some find ugly. I do. The recipe above is a modification of the classical one, which employs a miripoix and and usually an Italian un-smoked ham or pork belly lardons at the onset. I worked out a sunny-side up poached egg technique that I use for this dish. I don't slice the bread. It's placed on the plate and the egg on top then the sauce poured around the plate but not over the pretty eggs.
So good. I skipped the bacon and used butter instead of bacon fat, and I had no thyme so I used herbs de Provence. Served with a pain au levain from Whole Foods. Hard to beat mushrooms and red wine.
Why not poach the eggs in the wine, mushroom sauce? Kind of like Shakshuka à la française...
Use way less vinegar. Leave the lardons to simmer with the wine. Poach the eggs in sauce instead of separate.
This was delicious with fresh bread. Took me back to my honeymoon in Burgundy! I just used olive oil to cook the mushrooms and onions bc I don’t eat bacon anymore. Next time I’ll cook the veggies in butter and add celery and carrot to add more complexity. The dish needs the richness of animal fat to balance out the acidity of the wine and vinegar. The vinegar overpowered this a bit, so I will decrease it by half next time and use beef broth instead of water.
Why not poach the eggs in the wine, mushroom sauce? Kind of like Shakshuka à la française...
Many places do that. But it produces a purple egg that some find ugly. I do. The recipe above is a modification of the classical one, which employs a miripoix and and usually an Italian un-smoked ham or pork belly lardons at the onset. I worked out a sunny-side up poached egg technique that I use for this dish. I don't slice the bread. It's placed on the plate and the egg on top then the sauce poured around the plate but not over the pretty eggs.
2 reasons not to: You’ll overcook the eggs and they will be purple.