Eggs meurette
Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular.
It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.
It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.
1 hour 15 min.
Easy
4 people
12 IngredientsLast modified on: March 29th 2020
For 4 people, you will need:
- 1
750 ml red wine - 2
1 teaspoon caster sugar - 3
8 poacheds eggs - 4
200 g onion fondue - 5
1 tablespoon olive oil - 6
200 g small pieces of smoked bacon - 7
4 slices bread - 8
1 teaspoon cornflour - 9
2 tablespoons water - 10
chives - 11
salt - 12
pepper - Total weight: 1,805 grams
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 45 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 25 min.
Pour 750 ml red wine into a pan on medium heat. Salt and add 1 teaspoon caster sugar (to reduce the bitterness after cooking).
The ideal wine for this is a red Burgundy made from Pinot Noir grapes, but do experiment with other red wines rich in tannin, Syrah/Shiraz for example.
Bring to the boil and leave to reduce gently.
The ideal wine for this is a red Burgundy made from Pinot Noir grapes, but do experiment with other red wines rich in tannin, Syrah/Shiraz for example.
Bring to the boil and leave to reduce gently.
Stage 2 - 20 min.
Prepare 8 poacheds eggs.
Stage 3 - 10 min.
In a pan on lively fire pour 1 tablespoon olive oil and when hot, add 200 g small pieces of smoked bacon and make fry.
Then mix then with 200 g onion fondue in a bowl, leaving the fat in the pan.
Then mix then with 200 g onion fondue in a bowl, leaving the fat in the pan.
Stage 4 - 6 min.
Remove the crust from 4 slices bread. reheat the frying pan and fry the bread in the bacon fat until they are golden brown.
Stage 5 - 2 min.
Stage 6 - 3 min.
Then pour this mixture into the reduced wine and beat vigourously while still heating to thicken the sauce.
Check seasoning.
Check seasoning.
Stage 7 - 5 min.
Arrange on the plates: put a slice of fried bread on each one and spread with a layer of onions and bacon. Place two poached eggs on top and cover with wine sauce.
Garnish with a few chives and serve immediately.
Garnish with a few chives and serve immediately.
Remarks
As is usual with these emblematic recipes, I keep my distance; this is not "the" recipe for eggs meurette, just one among many, my own version. What's more, I reckon there must be as many versions as cooks in Burgundy...
In this recipe, everything can be prepared in advance, even the day before. But it's wiser to fry the bread and thicken the wine sauce at the last minute.
The great chef Bernard Loiseau used a carrot purée rather than cornflour to thicken the sauce.
In a restaurant near Meursault I tasted a version with chopped mushrooms added to the onions, which was an excellent idea.
You can also enhance the flavour of the sauce by adding a bouquet garni to the pan as it comes to the boil, or 1 or 2 cloves of garlic.
In this recipe, everything can be prepared in advance, even the day before. But it's wiser to fry the bread and thicken the wine sauce at the last minute.
The great chef Bernard Loiseau used a carrot purée rather than cornflour to thicken the sauce.
In a restaurant near Meursault I tasted a version with chopped mushrooms added to the onions, which was an excellent idea.
You can also enhance the flavour of the sauce by adding a bouquet garni to the pan as it comes to the boil, or 1 or 2 cloves of garlic.
And to drink?
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 380 RDI=150 % | 2,490 RDI=240 % | 350 RDI=50 % | 3,190 RDI=160 % | 13,360 RDI: 160 % |
| Per 100 g | 20 RDI=8 % | 140 RDI=10 % | 20 RDI=3 % | 180 RDI=9 % | 740 RDI: 9 % |
| Per person | 90 RDI=40 % | 620 RDI=60 % | 90 RDI=10 % | 800 RDI=40 % | 3,340 RDI: 40 % |
How much will it cost?
- For 4 people : 8.70 €
- Per person : 2.20 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Red wine
Like these other recipes: Upside-down Parmentier, Winemaker's toast, Aperitif rolls, Rabbit civet, Boeuf (beef) bourguignon, ... See them all 19
Small pieces of smoked bacon
Like these other recipes: Montbenoit's canapés, Endives "bonne femme", Rabbit civet "à la normande", Stuffed baguette , Smoked tomato toast, ... See them all 10
Onion fondue
You can get more informations, or check-out other recipes which use it, for example: Boulangère potatoes, Loaf for "les filles'", Eggs in tomato shells, Baked Camembert, Montlebon toast, ... See them all 7
Poached eggs
You can get more informations, or check-out other recipes which use it, for example: Salad lyonnaise, Fried bread with leek and poached egg , Baked potatoes with poached egg and tuna sauce , Tartine du pêcheur , Eggs Arsène, ... See them all 9
Other recipes you may also like
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017465 K4.2 2 hours 15 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.November 15th 20182.77 M 23.4 40 min.
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.February 21th 2011265 K4.1 40 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.November 8th 20172.43 M 14.8 1 hour 15 min.
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.June 2nd 2015474 K4.3 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-25)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe