Oeufs en meurette: the famous eggs poached in red wine served with sauce bourguignonne

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Non-alcoholic options provide similar flavor without alcohol.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked ham

Turkey bacon is lower in fat, while smoked ham is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can replace butter in cooking.

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is lower in calories and can be made easily.

Melt butter in a sauté pan.

Add chopped onion, carrot, shallots, and mushrooms; mix well and cook covered on low to medium heat for 10 minutes.

Blanch the bacon by plunging it into boiling water for a few seconds, then rinse under cold water.

Add the blanched bacon to the sautéed vegetables and mix well.

Pour in 1.5 to 2 cups of red wine and bring to a boil, reducing it to about 150 milliliters.

Skim off any impurities that rise to the surface during the reduction.

Reduce the wine for about 15-20 minutes until concentrated.

Add 200 milliliters of chicken stock and a few sprigs of parsley, thyme, and a bay leaf; bring to a boil and reduce by two-thirds for another 10 minutes.

Prepare to poach the eggs by bringing 4 cups of water to a boil with a splash of vinegar.

Add about 1 cup of wine to the boiling water for poaching the eggs.

Carefully crack the eggs into the poaching liquid and poach until desired doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens