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: Marchand de vin sauce, Beef braised in reduced red wine, Tenderloin steaks marinated in red wine with rosemary, Mulled wine Belle-Plagne style, Rabbit civet, ... See them all 19
Small pieces of smoked bacon
Like these other recipes: Spinach à la Lorraine, Stuffed baguette , Endives "bonne femme", Smoked tomato toast, Rabbit civet "à la normande", ... See them all 10
Onion fondue
You can get more informations, or check-out other recipes which use it, for example: Eggs in tomato shells, Loaf for "les filles'", Boulangère potatoes, Rosemary steamed fish, Baked Camembert, ... See them all 7
Poached eggs
You can get more informations, or check-out other recipes which use it, for example: Polenta with spinach and soft-poached egg, Fried bread with leek and poached egg , Salad lyonnaise, Baked potatoes with poached egg and tuna sauce , Tartine du pêcheur , ... See them all 9
Other recipes you may also like
Pan bagnat
Pan Bagnat is a traditional recipe from the Nice area. The name means "soaked bread", as it consists of a round bread roll that has been drenched with a mix of oil and vinegar then filled vegetables and fish. Years ago this was the snack that fisherman took with them on their boats, but this is a...October 18th 2020163 K4.1 45 min.
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.September 10th 2018272 K 24.7 5 hours 30 min.
Chicken and Avocado Salad
A delicious salad of radishes, tomato, avocado and chicken.October 14th 201562 K5 35 min.
Warm cauliflower salad with two cheeses
For this recipe, the cauliflower is steamed until just tender, then mixed while still warm with diced Mimolette and Cantal cheeses and a good vinaigrette.July 3rd 201654 K4.5 35 min.
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.December 6th 2015427 K4.8 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)
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