Eggs En Meurette With Red Wine Mushroom Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings (1 egg each)
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 170 g thick-cut bacon or lardons, cut into 1 cm pieces
• 2 tbsp (28 g) unsalted butter, divided
• 225 g cremini mushrooms, sliced
• 150 g pearl onions, peeled (or 1 medium yellow onion, finely diced)
• 2 garlic cloves, minced
• 2 tbsp (16 g) all-purpose flour
• 2 cups (480 ml) dry red wine (Pinot Noir/Burgundy-style preferred)
• 1 1/2 cups (360 ml) low-sodium beef stock
• 1 tbsp (15 g) tomato paste
• 4 sprigs fresh thyme + 1 bay leaf
• 1 tsp kosher salt, plus more to taste; 1/4 tsp black pepper, plus more to taste
• 4 large eggs
• 2 tbsp (30 ml) distilled white vinegar (for poaching water)
• 8 slices baguette (about 1.5 cm thick)
• 1 tbsp (14 g) unsalted butter (for toasting bread)
• 2 tbsp chopped fresh parsley (for serving)

Do This

• 1. Render bacon; sauté mushrooms and onions in the fat with a little butter.
• 2. Stir in flour (1 minute), then whisk in wine, stock, and tomato paste.
• 3. Add thyme and bay; simmer 20–25 minutes until glossy and lightly thickened.
• 4. Poach eggs 3 minutes in barely simmering water with vinegar.
• 5. Toast buttered baguette slices until golden.
• 6. Taste and season sauce; remove thyme/bay; swirl in remaining butter.
• 7. Plate toast, spoon on sauce, top with a poached egg, and finish with parsley.

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Why You’ll Love This Recipe

• Classic French comfort food: silky poached eggs with a deep, savory red wine sauce.
• Feels special, but every step is totally doable in a home kitchen.
• One pan sauce with bacon, mushrooms, and onions for maximum flavor.
• Perfect for a cozy dinner, or a brunch that looks restaurant-level.

Grocery List

• Produce: 225 g cremini mushrooms, 150 g pearl onions (or 1 medium yellow onion), 2 garlic cloves, fresh thyme, fresh parsley, 1 bay leaf
• Dairy: 3 tbsp (42 g) unsalted butter, 4 large eggs
• Pantry: 170 g thick-cut bacon or lardons, all-purpose flour, dry red wine (2 cups/480 ml), low-sodium beef stock (1 1/2 cups/360 ml), tomato paste, distilled white vinegar, baguette, kosher salt, black pepper

Full Ingredients

For the red wine sauce (meurette)

• 170 g thick-cut bacon or lardons, cut into 1 cm pieces
• 2 tbsp (28 g) unsalted butter, divided
• 225 g cremini mushrooms, wiped clean and sliced 6–8 mm thick
• 150 g pearl onions, peeled (or 1 medium yellow onion, finely diced)
• 2 garlic cloves, minced
• 2 tbsp (16 g) all-purpose flour
• 2 cups (480 ml) dry red wine (Pinot Noir/Burgundy-style preferred)
• 1 1/2 cups (360 ml) low-sodium beef stock
• 1 tbsp (15 g) tomato paste
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste
• Optional (balances bitterness if your wine is very tannic): 1 tsp (4 g) granulated sugar

For poaching the eggs

• 4 large eggs, cold is fine (fresh eggs hold their shape best)
• 2 tbsp (30 ml) distilled white vinegar
• Water (enough to fill a wide saucepan to a depth of about 7–8 cm)
• 1/2 tsp kosher salt (for seasoning after poaching, not for the poaching water)

For serving

• 8 slices baguette, about 1.5 cm thick
• 1 tbsp (14 g) unsalted butter (for toasting bread)
• 2 tbsp chopped fresh parsley
• Optional: extra black pepper, or a small pinch of flaky salt on each egg

Step-by-Step Instructions

Step 1: Prep your ingredients and set up the stove

Before you start cooking, slice the mushrooms, peel the pearl onions (or dice the onion), mince the garlic, and measure out the wine and stock. Tie the thyme sprigs together with kitchen twine if you have it (it makes them easier to remove later), and keep the bay leaf handy.

Set out a slotted spoon and a paper towel-lined plate for the poached eggs. This recipe moves smoothly once the sauce is simmering, so a little prep goes a long way.

Step 2: Render the bacon for a flavorful base

Set a large skillet or sauté pan over medium heat. Add the bacon pieces and cook, stirring occasionally, until the fat renders and the bacon is browned and crisp at the edges, 8–10 minutes.

Use a slotted spoon to transfer the bacon to a small plate. Leave the rendered fat in the pan (you want it for the sauce). If there is more than about 2 tbsp of bacon fat in the pan, carefully spoon off the excess so the sauce doesn’t get greasy.

Step 3: Sauté mushrooms and onions until deeply savory

Add 1 tbsp (14 g) butter to the pan with the bacon fat. Add the mushrooms and pearl onions (or diced onion). Cook over medium-high heat, stirring occasionally, until the mushrooms release their moisture and begin to brown and the onions soften, 8–10 minutes.

Add the minced garlic and cook just until fragrant, 30 seconds. Lower the heat to medium.

Step 4: Build the sauce and simmer until rich and glossy

Sprinkle the flour evenly over the mushrooms and onions. Stir constantly for 1 minute to cook out the raw flour taste and coat everything well.

Slowly whisk in the red wine, scraping up any browned bits from the bottom of the pan. Whisk in the beef stock and tomato paste until smooth. Add the thyme sprigs, bay leaf, salt, pepper, and (if using) the sugar.

Bring the sauce to a gentle simmer, then reduce heat to maintain a steady, low simmer. Simmer, stirring every few minutes, until the sauce reduces and lightly thickens to a gravy-like consistency that coats the back of a spoon, 20–25 minutes.

Target temperature: keep the sauce at a gentle simmer, roughly 90–96°C (small bubbles, not a rolling boil).

Step 5: Poach the eggs in barely simmering water

When the sauce has about 10 minutes left, poach the eggs. Fill a wide saucepan with water to a depth of about 7–8 cm and bring it to a barely simmering state over medium heat. You’re aiming for 82–85°C (small bubbles on the bottom, minimal surface movement).

Stir in the vinegar. Crack each egg into a small bowl or ramekin (this helps you slide it in gently). Stir the water to create a slow whirlpool, then carefully slide in one egg at a time. Poach until the whites are set and the yolks are still soft, 3 minutes for a runny yolk (or 4 minutes for a slightly jammy yolk).

Lift each egg out with a slotted spoon and briefly drain on the paper towel-lined plate. Repeat with remaining eggs. If you want extra tidy eggs, you can trim wispy edges with kitchen scissors.

Step 6: Finish the meurette sauce and toast the bread

Discard the thyme sprigs and bay leaf from the sauce. Return the cooked bacon to the pan. Taste and adjust seasoning with additional salt and pepper as needed.

Turn off the heat and swirl in the remaining 1 tbsp (14 g) butter for shine and a slightly silkier mouthfeel.

Meanwhile, toast the baguette: spread 1 tbsp (14 g) butter across the baguette slices and toast in a skillet over medium heat until golden, 2–3 minutes per side, or bake on a sheet pan at 200°C for 8–10 minutes, flipping once halfway through.

Step 7: Plate Eggs en meurette and serve immediately

Place 2 slices of toast on each plate. Spoon a generous amount of the mushroom-onion-bacon sauce over the toast.

Set one poached egg on top of each portion. Spoon a little more sauce around (and slightly over) the egg so it looks abundant but the yolk is still the star.

Finish with chopped parsley and a few cracks of black pepper. Serve hot, while the egg yolk is still soft.

Pro Tips

• Choose the wine wisely: use a dry red you’d happily drink. A Pinot Noir or Burgundy-style red gives a classic, smooth sauce.
• Control thickness: if the sauce gets too thick, whisk in 1–3 tbsp warm stock or water. If it’s too thin, simmer 3–5 minutes longer.
• Keep the poaching water calm: a hard boil will shred the whites. Aim for 82–85°C and gentle movement.
• Poach ahead if needed: cool poached eggs in ice water, then rewarm in 75–80°C water for 45–60 seconds right before serving.
• Make it restaurant-neat: crack eggs into ramekins first and slide them in close to the water surface for the best shape.

Variations

• Vegetarian meurette: skip the bacon, use 2 tbsp olive oil instead, and swap beef stock for 1 1/2 cups (360 ml) mushroom or vegetable stock. Add 1 tbsp soy sauce for extra depth.
• Extra-herby: add 1 tsp chopped fresh tarragon or 1 tsp chopped chives at the very end along with the parsley.
• More “bistro” style: serve over buttery mashed potatoes instead of toast, using the same sauce and poached egg on top.

Storage & Make-Ahead

Sauce: Cool and refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan over low heat until steaming (about 74°C), adding a splash of stock or water if needed.

Poached eggs: Best made fresh, but they can be poached up to 24 hours ahead. Store in cold water in a covered container in the refrigerator. Rewarm in 75–80°C water for 45–60 seconds, then drain before plating.

Toast: Toast right before serving for best texture.

Nutrition (per serving)

Approximate, will vary by brands and portion size. Per serving (1 poached egg, sauce, and 2 baguette toasts): Calories: 560; Protein: 22 g; Carbohydrates: 34 g; Fat: 30 g; Saturated Fat: 12 g; Fiber: 3 g; Sugars: 6 g; Sodium: 980 mg.