Oeufs En Meurette: Poached Eggs In Burgundy Sauce

When pairing food and wine, it’s hard to go wrong when it comes from the same region, especially if it’s combined to make the classic Oeufs En Meurette or poached eggs in burgundy wine sauce.

Burgundy wine is one of the most famous French wine (along with Bordeaux and Champagne), and for a good reason, it’s an earthy yet smooth and velvety full-bodied wine. This makes it ideal for not only drinking but for making a rich, irresistible wine sauce. This classic poached egg recipe with meurette sauce is loaded with burgundy wine, savory lardons, glazed onions, and mushrooms, then served with garlic toasted bread. It’s comfort food at it’s finest! You can also poach the egg in red wine instead of vinegar-water for an extra plum-color and wine flavor.  Not in the mood for a poached egg? The wine sauce makes a perfect companion to beef or poultry for a delightful intoxicating dish year round.


Poached Eggs
5 large eggs
100 ml white wine vinegar
1 L water

Burgundy Sauce
500 ml burgundy red wine
250 ml brown veal jus
1 medium onion
1 medium carrot
1 bay leaf
1 sprig thyme
1/2 clove garlic
5 g flour
15 g unsalted butter

150 g bacon
250 g mushroom
10 ml sunflower oil
200 g pearl onions
20 g granulated sugar
10 g unsalted butter
1 pinch salt
200 ml water
5 g parsley

5 slices bread
10 g unsalted butter
10 ml sunflower oil
1/2 clove garlic

Poached Eggs

  1. In a pot, bring the water and vinegar to a simmer.
  2. Gently crack the eggs into a cup.
  3. Then, create a spiral tornado effect with your whisk in the pot, and gently add the eggs into the spiral one by one.
    Poach the eggs for 2 minutes until the egg white is firm, and the yolk is still creamy. Immediately cool down in ice water.
  4. When the eggs are cold, remove them from the water and reserve in the refrigerator.

Burgundy Sauce

  1. Peel the carrot and the onion.
  2. Wash the carrot. Then finely dice the carrot and the onion.
  3. Heat a large pot over medium heat with oil and sweat the diced vegetables for 2 minutes.
  4. Add into the large pot the bay leaf, the thyme and half clove* of garlic gently crushed with the palm of your hand.
  5. Then, pour the red burgundy wine and reduce by 2/3.
  6. When the red wine has reduced, pour the brown veal jus into the pot and reduce approx 2 minutes on medium heat.
  7. In the meantime, mix 5 grams of butter* with 5 grams of flour* with a fork until it’s well combined. This preparation is call “beurre manié” and it helps to thicken the sauce.
  8. Strain the sauce and the vegetables trough a sieve. Press the vegetables through the sieve.
  9. Add the “beurre manié” to the sauce and bring to a boil.
  10. Cook for 2 minutes until the sauce becomes thick. Season with salt and pepper to taste.
  11. Finish the sauce with a little bit of butter to make a very smooth sauce. Set aside.


  1. Peel the pearl onions and cut in half. Place the pearl onions in a pot with 200 ml of water*, 10 g of butter*, 20 g of granulated sugar* and a pinch of salt.
  2. Heat the pot with the pearl onions on medium heat and cook until there is no more water. Then, continue cooking until the sugar from the pot caramelizes and coats the pearl onions. Then, set aside.
  3. In the meantime, horizontally cut the bacon into rectangular strips about 1 cm wide. Set aside.
    Wash the mushrooms and cut them into 6-8 equal pieces or as desired.
  4. Heat a pan on high heat with oil. Sweat the mushroom for 3-5 minutes until the water in the pan is evaporated.
  5. With a bread knife, slice the bread for the croutons. Set aside.
  6. Finely chop the parsley and set aside.

Finish & Plating

  1. Heat a pot of water to reheat the poached eggs.
  2. For the croutons, heat a pan with butter and oil over medium heat. Add the bread. Then reduce the heat and toast both side until it’s golden. Remove from the heat. Rub the bread with the other half of the garlic. Set aside.
  3. Heat an unoiled pan over medium heat. Add the bacon and cook approx 5 minutes until it’s crispy. Discard the fat from the pan. Then, add the mushrooms and the caramelized onions to the pan and reheat quickly.
  4. When the water is warm, gently pour the poached eggs into the pot of water for 30 seconds to reheat. Then remove from the water and pat dry with a paper towel.
  5. In the meantime, gently warm the Burgundy Sauce.
  6. On the plate, generously pour the Burgundy Sauce, then place the toast with the poached egg. Place the garnish around the egg and finish with chopped parsley. Serve warm. Bon appétit!



* Measurements are based on 5 persons serving.