Oeufs en Meurette
PrintOeufs en Meurette
Oeufs en Meurette is a classic French dish where poached eggs are served in a rich, red wine sauce with crispy bacon and mushrooms. The luxurious sauce perfectly complements the delicate eggs for a sophisticated and comforting meal.
- Total Time: 45 min
- Yield: 4 portions 1x
- Category: Medium
Ingredients
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- 4 eggs
- 200 g bacon, diced
- 1 cup red wine
- 1 cup beef broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 2 tbsp butter
- Salt and pepper
Instructions
- In a skillet, cook bacon until crisp. Remove and set aside.
- In the same skillet, cook onions, garlic, and mushrooms in bacon fat until softened. Add red wine and beef broth, and simmer until reduced by half.
- Poach eggs in simmering water until whites are set and yolks are runny.
- Stir bacon into the sauce and add butter to finish.
- Serve poached eggs with the red wine sauce. Enjoy!
