Entree: France – Burgundy – Oeufs en meurette (Poached eggs in red wine and bacon sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 large eggs, approx. 2 oz (57 g) each
- 6 oz (170 g) bacon lardons (or pancetta), cut into small pieces
- 2 tbsp (28 g) unsalted butter
- 1 cup (240 ml) dry red wine (preferably Burgundy)
- 1 cup (240 ml) beef or veal stock
- 1 medium shallot, finely chopped
- 1 tsp (5 ml) red wine vinegar
- 1 tsp (6 g) all-purpose flour (optional, for slight thickening)
- 1 tsp (6 g) fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 4 slices toasted country bread or baguette
- 2 tbsp (30 ml) olive oil (for toasting bread if desired)

Instructions

1. In a sauté pan over medium heat, melt butter and cook bacon lardons until browned and crisp. Remove some of the crispy bacon to garnish later, leaving fat in pan.
2. Add shallot to the pan and cook until translucent. Sprinkle in flour (if using) and cook 1 minute. Pour in red wine, scrape browned bits, then add stock, thyme, and bay leaf. Simmer 8–10 minutes to concentrate flavors; season with salt and pepper and add red wine vinegar to brighten.
3. Meanwhile, bring a wide pan of water to a gentle simmer with a splash of vinegar. Poach eggs 3–4 minutes for runny yolks; remove with a slotted spoon and drain briefly on paper towel.
4. Place toasted bread in shallow bowls, ladle hot meurette sauce over the bread, set a poached egg atop each, and spoon remaining sauce and reserved crispy bacon over the eggs.
5. Serve immediately so yolks mingle with the warm wine sauce when cut.