Oeuf a la Meurette (Poached Eggs with Wine)

For a mouth-watering change from everyday poached eggs, try Mike Robinson's variation on this French classic
By Mike Robinson
Oeuf a la Meurette (Poached Eggs with Wine)
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the eggs

  • 350 ml Beaujolais red wine
  • 2 eggs
  • 50 g unsalted butter
  • 100 g lardons of bacon
  • 12baby onions

For the sauce

  • 1 tbsp red wine vinegar
  • 1 shallot, finely chopped
  • 2 slices bread

To serve

  • 2 slices toast
  • 30 g butter, melted


1. Simmer the wine in a saucepan for 10 minutes. Turn the heat down, put the eggs in and poach for 3 ½ minutes - until the yolks are just set.

2. Melt the butter in a frying pan and cook the bacon and baby onions until crisp and golden. Remove from the pan and keep warm.

3. Add a spoonful of the red wine poaching liquid to the pan and stir in the red wine vinegar and chopped shallot. Cook for 1 minute. Turn the heat down, then whisk in the butter, a little at a time, until the sauce thickens and emulsifies.

4. Cut the toast into circular shapes and brush with butter.

5. Top the toast rounds with poached eggs. Spoon the sauce around, sprinkle with the onions and bacon and serve.

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