Poached Eggs in Red Wine Sauce / Oeufs en Meurette | French Food Series Ep. 2

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.

Prepare the red wine sauce by cooking the bacon in a saucepan until crispy.

Add the quartered mushrooms and chopped onion; sauté until softened.

Stir in the crushed garlic, thyme, and bay leaves; cook until fragrant.

Add butter and let it melt, then sprinkle in flour and mix to create a slurry.

Pour in the red wine and beef stock; bring to a simmer and let it thicken.

Season with salt, pepper, and sugar to taste.

In a separate pot, bring water to a boil and add vinegar for poaching the eggs.

Carefully crack the eggs into the boiling water and poach until the whites are set but yolks remain runny.

Serve the poached eggs on garlic toast, spooning the red wine sauce over them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens