Poached eggs, nestled in a hearty Burgundy wine sauce, over a crisp slice of garlic toast, Oeufs en Meurette is a classic dish of the Bourgogne region of France.
We are very excited to be participating in today’s Sunday Supper, partnered with Gallo Family Vineyards. This year is the 50th Birthday of Gallo’s Hearty Burgundy wine. And, to commemorate the milestone, Gallo Family Vineyards is producing a limited edition Hearty Burgundy with a special birthday label.
Gallo considers Hearty Burgundy their “original Red Blend”, and we found it to have an incredible, dark flavor. Many dry red wines pack quite the bite, but not the Hearty Burgundy. As the first splash hits your tongue, you feel the dryness of the wine, but quite quickly it transitions into a plum and black cherry fruitiness that rolls smoothly into the back of your mouth.
Can you tell we were impressed?
It is a bold wine that would pair well with intensely flavored foods like Italian sausage, or spicy beef, making it the perfect wine for a big family gathering or party. (The 1.5L bottle it comes in helps there too!)
But, true to our nature, we decided to go a different direction, with a classic recipe that lets the Burgundy wine really shine through a-midst a number of supporting flavors and textures: Oeufs en Meurette.
Oeufs en Meurette
Oeufs en Meurette is a traditional dish of Bourgogne, one of France’s main wine-producing regions. What really amazed us is how each element of this dish is truly essential in contributing to the finished plate.
The featured element is the Meurette, or red wine sauce. Typically a Meurette is flavored with bacon, onions, mushrooms, and spices. It is in this slow-simmered sauce that the wine’s robust flavor infuses the vegetables with intense flavor, as it reduces.
The garlic toast base breaks up the smooth and soft textures of the rest of the dish with crispness and structure. And, even the lightly poached egg is a necessity, as the runny yolk adds a richness to the bold flavors of the wine, completing the dish.
As elegant as Oeufs en Meurette looks (and sounds), it is the perfect dish for entertaining because all the parts can be made ahead of time. The sauce can then be re-heated prior to constructing the plates and serving, leaving you more time to enjoy the company, and the wine!
Oeufs en Meurette
- 8 thick slices bacon, cut into 2” pieces
- 1 onion, diced
- 2 garlic cloves, minced
- ½ lb mushrooms, cleaned and sliced thick
- 2 Tbsp unbleached all-purpose flour
- 1 bay leaf
- 1 tsp thyme
- ¾ tsp salt
- ½ tsp sugar
- ½ tsp parsley
- ¼ tsp ground black pepper
- 1 ½ c Burgundy wine
- ¾ c beef broth (we prefer low sodium)
The Garlic Toast
- 4 slices French bread, cut 1” thick
- 1 garlic clove, sliced in half
- 8 cups water
- 3 Tbsp white vinegar
- 4 eggs, cold
- In a large, non-stick skillet add bacon pieces and fry over medium-high until crisp (5 min). Remove bacon and dry on paper towels. Drain most of the fat from the skillet into a small mug. (Set this aside in case you need extra while sautéing the veggies.)
- Add onions and minced garlic to the remaining bacon grease in the skillet and sauté over medium-high heat until soft and just starting to brown (2-3 min). Add sliced mushrooms and sauté until they begin to soften (2-3 min). Sprinkle flour over the veggies and stir to coat evenly. Reduce heat to medium and cook 1-2 minutes until the flour begins to turn a golden brown.
- Add the bay leaf, clove, thyme, salt, sugar, parsley, and pepper. Mix well. Pour in the red wine and beef broth, scraping up any stuck bits as the liquid sizzles. Return the cooked bacon to the pan. Over high heat, bring the mixture to a boil. Reduce the heat to medium-low and simmer, uncovered until the sauce is thick (25-30 min), stirring occasionally.
The Garlic Toast
- While the sauce is simmering, brush the bread slices with garlic and toast in a small, non-stick frying pan with a little bacon grease over medium-high (5-7 minutes per side).
- Bring water and vinegar to a boil in a large saucepan, reduce heat to medium-high to maintain a steady simmer, but not a rolling boil. Break one egg into a small bowl.
- Using the back of a wooden spoon, create a whirlpool in the boiling water by stirring quickly in one direction. Slide the egg from the bowl into the center of the whirlpool. Poach the egg for 2-3 minutes, until the whites are firm, but the yolk still gives to the touch.
- Remove the egg using a slotted spoon and place on a paper towel to drain.
- Continue with the remaining eggs.
- Place each toast on a serving dish. Cover with wine sauce, and place a poached egg on top.
- Serve with a green salad.
Take a look at how we are celebrating Hearty Burgundy’s 50th Birthday this week with recipes that are all about the wine!
- Fruity Burgundy Sangria by Shockingly Delicious
- Beef Burgundy in Puff Pastry by Webicurean
- Beef Burgundy Pasta by That Skinny Chick Can Bake
- Burgundy Mushroom Sauce over Beef by The Dinner-Mom
- Classic Coq au Vin by Foxes Love Lemons
- Cornish Beef Pasty with Burgundy Gravy by Neighborfood
- Hearty Burgundy and Chocolate Chili by Peanut Butter and Peppers
- Hearty Burgundy Beef Stew by Yours And Mine Are Ours
- Majestic Burgundy Mushrooms & Cookie Cups with Burgundy Cream by NinjaBaking.com
- Mushroom Bolognese Kale Lasagna by Alida’s Kitchen
- Oeufs en Meurette by Curious Cuisiniere
- Pollo Alla Cacciatorra (Hunter-Style Chicken) by The Foodie Army Wife
- Red Wine Braised Short Ribs with Polenta by The Girl In The Little Red Kitchen
- Roasted Salmon with Burgundy-Balsamic Glaze by girlichef
- Sausage & Mushroom Ragu by The Messy Baker
- Sausages in Burgundy Sauce with Mushrooms by Soni’s Food
- Slow Cooker Bolognese Sauce with Pappardelle by Hip Foodie Mom
- Slow Cooker Hearty Burgundy Wine Pork Roast by Family Foodie
- Berry Burgundy Sorbet by Magnolia Days
- Red Wine Cherry Chocolate Bars by The Not So Cheesy Kitchen
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Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.