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Meat, Northern, Eastern and Western France

Eggs in meurette sauce with steamed potatoes

Eggs in meurette sauce are poached eggs covered in a red wine sauce with bacon, mushrooms and shallots, served over garlic toast with steamed potatoes. For 4 people, it takes 50 minutes and medium skill, at €2.30 per serving. Success depends on poaching the eggs so the yolk stays runny under a fully set white.

Poached eggs in a red wine sauce Burgundy style, with bacon, mushrooms, croutons and steamed potatoes.

Eggs in meurette sauce with steamed potatoes
Total time
50 min
Difficulty
Medium
Cost per person
€2.30
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

This is a dish that smells like Burgundy the moment the wine starts reducing in the pan. The sauce picks up flavor from the bacon and mushrooms as it slowly thickens, and the poached egg brings that contrast between the tender white and the yolk that spills out the moment you cut into the toast.

This is a recipe for a Sunday when you have a bit of time, or for having people over without spending much. Poaching the eggs takes focus but nothing complicated, and the result always impresses at the table. Kids who only like plain eggs might be less sold on the wine sauce.

The ingredients

4 people

Dairy

  • Eggs 8
  • Butter 40 g

Pantry

  • Red wineoften in the pantry 50 cl
  • Flouroften in the pantry 1 tbsp
  • White vinegaroften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Smoked bacon lardons 150 g

Fruits and vegetables

  • White mushrooms 200 g
  • Shallots 3
  • Potatoes 700 g
  • Garlic 1 cloves

Bakery

  • Country bread 4 slices

Allergens Eggs, Gluten, Lactose

The step by step recipe

  1. Reduce the red wine with the minced shallots until only half remains. 15 min

    Flambé the wine for a few seconds to cut the acidity.

  2. Brown the bacon and mushrooms, add the flour then the reduced wine, and let it thicken. 10 min

    Blend the butter and flour into a paste to thicken without lumps.

  3. Steam the peeled potatoes. 25 min

    Salt them at the end so they keep their flavor.

  4. Poach the eggs in barely simmering vinegared water for two to three minutes, then drain. 3 min

    Crack each egg into a cup before sliding it into the water.

  5. Toast the bread rubbed with garlic, place the eggs on top, spoon over the sauce, and serve with the potatoes.

    Pour the hot sauce at the very last moment to keep the yolks runny.

Our tips to get it right

  • Pick a red wine you'd actually want to drink, its quality shows directly in the reduced sauce.
  • Poach the eggs one at a time in barely simmering water, never a rolling boil, or the white will scatter.
  • Make the sauce and potatoes ahead of time, so all that's left at the last minute is poaching the eggs.

The variations

  • Swap the bacon for thick smoked pork belly lardons for more bite.
  • For a vegetarian version, skip the bacon and double the mushrooms, adding a splash of soy sauce for umami depth.
  • To save time, poach the eggs directly in the wine sauce instead of a separate pot, you'll save a pan and a few minutes.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A glass of the same red wine used in the sauce
  • Extra country bread for soaking up sauce

Storage

The sauce keeps for 2 days in the fridge in a sealed container and freezes well. Poached eggs are best eaten the same day, they don't freeze. Reheat the sauce gently over low heat before poaching fresh eggs.

Questions about this dish

Can you make the sauce ahead of time?

Yes, the wine sauce can be made the day before and reheated gently before serving. It actually tastes better after resting overnight in the fridge.

What red wine works best for meurette sauce?

A Burgundy or any full bodied, low acid red wine works well. Avoid very tannic wines, they can make the sauce taste bitter.

How do you poach eggs perfectly every time?

Use very fresh eggs, barely simmering water, and a splash of white vinegar. Create a gentle swirl with a spoon before sliding in the egg, it helps the white wrap neatly around the yolk.

Can you use a different bread?

Yes, a thick slice of sandwich bread or grilled sourdough works just as well. The key is a firm enough crumb to soak up the sauce without turning soggy.

How long does it take to make eggs in meurette sauce with steamed potatoes?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in eggs in meurette sauce with steamed potatoes?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does eggs in meurette sauce with steamed potatoes cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, gluten, lactose. Always check the labels of the products you buy.

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