Oeufs en Meurette

by Jenn on April 21, 2009

in Dips and Sauces,Gluten Free,Meats


Ouefs en Meurette , literally meaning “eggs in meurette sauce” is a French Bungundian dish first introduced to me by one of my coworkers a couple of years ago, and that was the only time I had ever had it.  This dish is not very seasonal, but it is flavorful.  I remember loving the dish, and decided to try making it myself.  Basically this dish is defined by poaching and egg and serving it with meurette sauce, which is a reduction of a bottle of red wine and some stock, seasoned with vegetables and herbs and mushrooms and bacon.  I used this particular version from epicurious as my guide, and I think it was a success!

The first thing to figure out is how to poach an egg.  I, for one, have never poached an egg before.  I’ve scrambled, fried, hard boiled, etc., but never tried poaching.  Poaching is supposedly a very healthy way to eat eggs because no fat is needed in the cooking, unlike frying.  This recipe called for poaching in the red wine before using it to make the sauce.  This made the poaching particularly difficult, because the egg disappeared in the wine!  The wine liquid was so dark, I was poaching “blind”, since I couldn’t see the egg at all to look at its doneness.  But I found the eggs, and didn’t break them, and they survived the entire experience :)

Sorry about the lack of measurements, not a whole lot of measuring went on today when I was cooking this.


Leftover sauce can be used in pasta, to top roasted meats, I can think of many things I’m going to use it for…

This meal is probably most appropriately served as a brunch.  I ate it for dinner :)