Les Œufs En Meurette

Les Œufs En Meurette (poached eggs in red wine sauce)

Les Œufs En Meurette (poached eggs in red wine sauce)

This has several components, all of which can be made ahead — red wine reduction, onion confit, pancetta or lardons, mushrooms. Poach the egg last, then assemble and eat.

You can’t see the red wine reduction because it’s sitting literally underneath the poached egg. This version contains pancetta instead of salt pork, hen-of-the-woods mushrooms instead of grey chanterelles, and thyme instead of chives.

It doesn’t look like much, does it? Don’t be fooled, as there must be a little over a half stick of butter floating around in there. This is incredibly rich; if I were younger, I could easily see myself eat a second helping. I’m satisfied with one serving, for forty-something me.

You can view the recipe here, from Lucy’s Kitchen Notebook, one of my favorite blogs on my blogroll. It’s a lavish and oh-so-French version of “breakfast for dinner” for the adult in all of us.

7 thoughts on “Les Œufs En Meurette

    1. Thanks. It’s definitely a keeper.

      Some friends of mine have eaten a version where the eggs are poached in red wine, then the poaching liquid is reduced and the sauce is poured over the eggs.


    1. yes, and the carrots help stabilize the sauce by adding sweetness to balance the acidity in the wine. the addition of butter lends mouthfeel and richness to the sauce.


What's your opinion?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s