Oeufs en Meurette – Burgundian poached eggs


Autumn is one of my favorite seasons. This recipe smells autumn: mushrooms, red wine, caramelized onions, bacon, crispy bread, garlic… It’s a very famous recipe in France coming from Burgundy, THE French wine region.

According to the American magazine Food and Wine, Oeuf Meurette is the 5th best recipe of all times. It is very much appreciated for its aromatic richness, the stimulation of bacon (taste enhancer) and the crispiness of grilled bread.

It’s very easy to prepare. I use to prepare oeufs en Meurette for my husband and kids on autumnal sunday lunch. They LOVE it (after 45 minutes of cooking there is no alcohol left, only the taste and smell of the wine…). I also can serve it for friends coming at home.

oeufs meurette

Genuine oeufs en Meurette recipe

For 4 servings


  • Preparation: 15 minutes
  • Cooking: 45 minutes
  • Total time: 1 hour


  • 4 eggs (best quality and as fresh as possible)
  • 52 oz (100g) smoked bacon (lardons fumés)
  • 52 oz (100g) cultivated mushrooms. You can add more if you like: up to 7 oz (200g)
  • 1 onion
  • 2 shallots
  • 1 garlic clove
  • 1 clove
  • 1 large tablespoon wheat flour
  • 2 cups (50 cl) red wine. In France we use Burgundy wine.
  • 1 « bouquet garni »made with parsley, thyme and bay leaf (a bunch of herbs tied together for flavoring a dish as it cooks and removed before serving). Click here to know how to make a “bouquet garni”
  • 1 tablespoon chopped parsley
  • 1 cube sugar or 1 teaspoon sugar
  • 1 tablespoon vinegar (red wine preferably)
  • Butter (you can replace by olive oil if you prefer)
  • Salt and freshly ground black pepper
  • 4 old bread slices to do “croûtons” (bread (toast or fried).


  • Dice the bacon or cut it. slice thinly the onion, the shallots and the mushrooms and chop the garlic
  • In a pan, brown the bacon and the onions. You can add some butter if necessary. Sprinkle with the flour and stir till the flour get a light brown colour
  • Add the wine, the “bouquet garni», the clove and the sugar. Add salt and pepper
  • Bring to a boil then turn the heat down and cook for 10 minutes
  • In another pan, brown the mushrooms and shallots with some butter into a pan
  • Add the mushrooms to the first pan and cook at low heat (180°T / 80°C) for about 35 minutes. The sauce should have a smooth texture quite syrupy. When it’s cooked, remove the “bouquet garni” and the clove
  • Grill the bread into oven (variant: you can also grill them in a pan with butter or olive oil if you prefer). Scrape the bread with garlic
  • Bring to boil water with salt and vinegar into a large saucepan. Poach the eggs. Click here to know how to poach eggs


Oeufs en Meurette is really a nice looking dish. It’s worthwhile taking care of presentation. Use preferably deep plates. In each plate, put the grilled bread (croûtons), one egg, drizzle with sauce and decorate with parsley. Serve immediately and enjoy!

If you prepare this recipe for friends and would like an even more sophisticated presentation, you can prepare chips with bacon (grilled bacon slices) and add them as final touch. You can also serve this starter with arugula or baby spinach leaves.

Oeufs en meurette wine pairing

Use a wine as closer as possible to the wine used in the recipe. A yound and dry red wine  not woody from Burgundy. I’ve also added other regions:

  • Bourgogne Hautes Côtes de Beaune rouge
  • Côte de Nuits-Village rouge
  • Côte de Beaune-Villages
  • Bourgogne Hautes Côtes de Nuits rouge
  • Bourgogne rouge
  • Bourgogne Passetoutgrain
  • Bugey rouge
  • Beaujolais rouge
  • Juliénas rouge
  • Coteaux du Lyonnais
  • Côte-roannaise

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