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Recipe: Oeufs en Meurette

Two weekends ago a dear friend from Santa Fe came to stay with me, and together we prepared this dish for guests. MaryAnn and I both worked at Le Bernardin, and both fell in love with Oeufs en Meurette (eggs in red wine sauce) at Restaurant Le Millesime in Chambolle-Musigny, Burgundy. It is rich and decadent but also not too difficult to prepare. It just takes great base ingredients and a little bit of love.

My favorite thing about this dish is it can all be done in advance, leaving your hands free for a glass of wine. Here’s how you can start wowing friends at your next brunch or dinner party.


For the Sauce:

6 cups chicken stock

1 lb. veal bones

2 bay leaves

1 tbsp whole peppercorns

1 garlic head, cut in half

Salt to taste

2 bottles of high quality red wine, minus a couple glasses for the chefs. I used one bottle of 2005 Latour-Giraud Maranges 1er cru Burgundy (we sold the 2006 on the site) and one bottle of juicy Côtes du Rhône.

For the Garnish:

Thick-cut bacon diced into 1/2-inch pieces

Wild mushrooms. I used hen of the woods and oyster

1 whole diced shallot

1 clove diced garlic

Leaves from 5 sprigs of parsley, chopped

2 tbsp butter

1 dozen farm fresh eggs

1 baguette

Step 1: Make the Sauce

Brown the veal bones. Add bay leaf, peppercorn, stock, wine, and reduce until thick (at least 2.5 hours). Strain and salt to taste. You sauce is ready! Set aside.

Step 2: Sauté Away

Sauté the bacon, and set aside to drain on paper towels. Then sauté the mushrooms lightly with the garlic clove, shallot, parsley, salt and pepper in butter.

Step 3: Ready the Oeufs 

Poach the eggs. Make sure the yolks are still runny so they can mix with the sauce, yum! This is the hard part, especially if you’ve been imbibing all day. Mine don’t look so pretty here, but they still taste amazing.

Step 4: Prepare the Base 

Slice and toast the baguette with a little olive oil.

Step 5: Assemble the Dish

Top the baguette slice with an egg or two, sprinkle the mushrooms and bacon around the dish and garnish with a generous amount of the sauce.

Everything can be assembled a la minute with the eggs, garnish, and baguette being pre-prepped and sitting in a warm oven or kitchen. Just make sure your sauce is nice and hot.

You can also prepare a lighter version of this dish called Oeuf en Meursault – just swap out these wines for, you guessed it, Meursault – a great variation on the original recipe that I have only had in Burgundy. Next time, I will try making this one for sure.

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