Oeufs En Meurette Recipe

Name: Oeufs En Meurette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 2 tbsp white wine vinegar; 2 (or 4) thick slices of sourdough; freshly ground black pepper; olive oil; salt; sauce:; 30g (2 tbsp) butter; 1 small onion, sliced; 1 small carrot, sliced; 1 celery stalk, sliced; 2 garlic cloves, sliced; 225ml (1 cup) chicken stock; 600ml (2 1/2 cups) red wine; 2-3 sprigs fresh thyme; 2 bay leaves; 2 tsp caster sugar; 1 tbsp plain flour; garnish:; 15g (1 tbsp) butter; 12 small shallots, peeled; 85ml (1/3 cup) chicken stock; 2 rashers smoked streaky bacon, chopped into lardons; 12 button mushrooms, quartered

Servings: persons

4 large eggs
2 tbsp white wine vinegar
2 (or 4) thick slices of sourdough
freshly ground black pepper
olive oil
salt
sauce:
30g (2 tbsp) butter
1 small onion, sliced
1 small carrot, sliced
1 celery stalk, sliced
2 garlic cloves, sliced
225ml (1 cup) chicken stock
600ml (2 1/2 cups) red wine
2-3 sprigs fresh thyme
2 bay leaves
2 tsp caster sugar
1 tbsp plain flour
garnish:
15g (1 tbsp) butter
12 small shallots, peeled
85ml (1/3 cup) chicken stock
2 rashers smoked streaky bacon, chopped into lardons
12 button mushrooms, quartered

1
Melt half the butter in a deep frying pan and add the onion, carrot, celery and garlic, sauteing for 5 minutes until the vegetables start to colour. Add all other sauce ingredients (except the flour and residual butter) and bring to a boil. Lower the heat and leave on a gentle simmer for 40 minutes. Strain through a fine sieve into another pan, pressing the vegetables to extract all the flavour.
2
While the sauce is simmering, heat half the butter for the garnish in a small pan over a medium-high flame. Add the shallots and sugar, cooking until golden. Add the stock, pop on a lid and simmer for 10 minutes, until tender. Lift off the lid and turn up the heat slightly to reduce the liquid, leaving the shallots nicely glazed. Set aside and keep warm.
3
In a separate pan fry the bacon on a medium heat with the remaining butter until lightly browned. Add the mushrooms and fry until tender. Season to taste with salt and pepper, then set aside and keep warm.
4
When ready to serve, bring a large shallow pan of water (about 5cm/2 inches deep) to the boil. Reduce the boiling water to a simmer and add the vinegar and 1/2 tsp of salt. Give the water a quick stir then carefully break an egg into the centre of the swirling water. Leave to poach gently for 3 minute then lift out with a slotted spoon and drain on kitchen towels. Repeat with the remaining 3 eggs.
5
At the same time, bring the sauce back to a simmer. Mix the remaining 1 tbsp butter and flour together with a spoon then add the mixture to the sauce. Simmer for 2-3 minutes to thicken and cook out the flour. In a frying pan, fry your slices of sourdough with a little olive oil for a couple of minutes each side (alternatively, you can just toast them).
6
To serve, place a piece of sourdough on a plate and top with two eggs (or one if you're serving 4). Scatter over the shallots, mushrooms and bacon then spoon over 3-4 spoonfuls of sauce.
7
Eat at once, preferably alongside a nice glass of red burgundy.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 4 large eggs, 2 tbsp white wine vinegar, 2 (or 4) thick slices of sourdough, freshly ground black pepper, and more.

Yes, Oeufs En Meurette falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oeufs En Meurette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions