Oeufs en Meurette – Eggs Poached in Red Wine Sauce recipe

This is a classic Burgundian dish of eggs poached in red wine sauce, or Oeufs en Meurette, and it’s quite possibly the most delicious way to enjoy poached eggs. The dish originates from Burgundy, where hearty comfort food and rich sauces reign supreme.

An aromatic Burgundy red wine sauce is slowly reduced and poured over soft poached eggs, which rest on crisp fried sourdough toast. Mushrooms, pearl onions, and smoky bacon braised in butter and wine add incredible depth, making this one of the most iconic French bistro recipes.

I first published this recipe in 2012 after enjoying it at The Red Leaf restaurant on Beyerskloof Wine Estate in Stellenbosch. Later, when I travelled through France, I saw Oeufs en Meurette on menus everywhere. It truly is a Burgundy speciality, and for me it was love at first bite.

This is quite a “cheffy” dish, but every step is worth it. It’s also a great opportunity to practice poaching eggs. While many recipes poach the eggs in water (done at the last minute for perfect texture), I prefer to poach them in the wine and stock itself. This allows the eggs to absorb some flavour, and they can be reheated just before serving, reducing stress at the table. Although the colour isn’t as appealing, the flavour makes up for it.

To me, nothing beats making the whirlpool in the wine sauce and feeling like a master chef as you lower the eggs into the sauce. In just 3–4 minutes, you’ll have the most luxurious poached eggs.

I’ve kept the recipe much the same as when I first published it, with one minor update: whisking in butter at the end. This gives the sauce a silky sheen, extra flavour, and a luscious texture. I have also added an extra piece of crispy bacon.

This recipe makes enough sauce to serve 8 people as a starter (one egg each on half a slice of toast) or 4 people for brunch, lunch, or a light supper (two eggs each on a larger slice of toast). I like to add an extra slice of crispy streaky bacon per serving, though this is entirely optional.

The sauce can be made in advance and reheated, with the eggs poached just before serving, or poached earlier and rewarmed briefly in hot water. Either way, 4 minutes of poaching delivers a perfect soft egg, which in my opinion is the only way to enjoy this dish.

FAQs for Oeufs en Meurette

What does Oeufs en Meurette mean?
It translates to “eggs in meurette,” which refers to eggs poached in a red wine sauce. It is a traditional dish from Burgundy, France.

Can I poach the eggs in water instead of red wine?
Yes. Many recipes use water for poaching to keep the eggs white and visually appealing. You can then reheat the eggs briefly in the red wine sauce before serving.

What type of wine is best for Oeufs en Meurette?
A good-quality, full-bodied red wine from Burgundy is traditional, such as Pinot Noir. However, any red wine you enjoy drinking will work well.

Can I make the red wine sauce ahead of time?
Yes. The sauce can be made a day in advance, stored in the fridge, and gently reheated before serving. This makes the dish much easier to prepare for guests.

What is a bouquet garni and how do I make one?
A bouquet garni is simply a bundle of fresh herbs tied with string. For Oeufs en Meurette, parsley, thyme, sage, and sometimes bay leaves are commonly used.

What do you serve with Oeufs en Meurette?
Traditionally, the eggs are served on garlic-rubbed, fried sourdough toast. The dish can also be enjoyed with a green salad on the side, or as a starter before a main course.

How long should you poach the eggs?
For soft yolks, 3–4 minutes is ideal. If you prefer firmer yolks, poach for an extra minute. I poach for 3 minutes in red wine sauce, then reheat for 1 minute in boiling water just before serving.

Is this dish suitable for vegetarians?
Not in its classic form, as it contains beef stock and bacon. However, you could adapt it by using vegetable stock and omitting the bacon.

Why do the eggs look purple when poached in red wine?
This is a natural effect of the wine. While the colour may be unusual, the flavour is wonderful and adds to the authenticity of the dish.

Tips and Substitutions

• Wine choice: Choose a good Burgundy or any robust red wine you’d enjoy drinking. Avoid overly sweet wines.
• Eggs: The fresher the eggs, the neater they will poach.
• Make it vegetarian: Skip the bacon and use vegetable stock instead of beef stock. Add extra mushrooms for depth.

Serving suggestion: Serve with a crisp green salad to cut through the richness

Wine suggestion – since this is an authentic Burgundy recipe, the obvious wine choice is a Pinot Noir. I have paired the dish with De Wetshof Estate Natures in Concert Pinot Noir.

Serves 8 for a starter or 4 for a brunch, lunch or light supper

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