Oeufs en Meurette
Poached eggs nestled in a silky red wine reduction with pearl onions, mushrooms, and crispy bread cubes. A classic French bistro dish that tastes restaurant-worthy but comes together in under 45 minutes.
- Total time
- 45 min
- Servings
- 2
- Calories
- 485
- Protein
- 16g
Ingredients
- 1.5 cups red wine
- 1 cup vegetable broth
- 8 count pearl onions, peeled
- 6 oz cremini mushrooms
- 3 tbsp butter
- 1 tbsp all-purpose flour
- 4 count eggs
- 2 slices bread, day-old
- 1 to taste salt and pepper
Instructions
- 1
Cut the bread into ½-inch cubes by laying each slice flat and slicing horizontally, then vertically, then across, creating small squares.
- 2
Place each mushroom gill-side down on the cutting board and slice straight down through the cap into ¼-inch-thick slices, resembling bread slices.
- 3
Heat 1 tablespoon of butter in a 10-inch skillet over medium-high heat until it foams and the foam begins to brown, about 90 seconds.
- 4
Add the bread cubes to the hot skillet and stir every 20 seconds until they turn the color of light toast with darker edges, about 3 minutes total.
- 5
Transfer the toasted bread cubes to a small plate and set aside.
- 6
Return the skillet to medium heat and add 1 tablespoon of butter, then add the pearl onions and cook undisturbed for 2 minutes until the bottoms turn golden.
- 7
Stir the onions and cook for another 2 minutes, shaking the pan occasionally so they brown on all sides.
- 8
Add the mushroom slices to the skillet and stir constantly for 3 minutes until they release their liquid and the pan looks wet.
- 9
Sprinkle the flour over the vegetables and stir for 30 seconds until no white powder remains and everything looks coated.
- 10
Pour in the red wine and vegetable broth, then scrape the bottom of the skillet with a wooden spoon to loosen any stuck-on brown bits.
- 11
Increase the heat to medium-high and bring the liquid to a steady simmer—you'll see large bubbles breaking the surface constantly—then reduce to medium-low.
- 12
Simmer uncovered for 12 minutes, stirring occasionally, until the sauce darkens to the color of cola and coats the back of a spoon.
- 13
While the sauce simmers, fill a shallow saucepan with 2 inches of water and bring it to a gentle simmer over medium heat—small bubbles should rise slowly from the bottom.
- 14
Crack one egg into a small cup, then gently pour it into the simmering water and cook for 3 minutes until the white is opaque but the yolk still jiggles slightly when you nudge the pan.
- 15
Using a slotted spoon, carefully lift the poached egg and transfer it to a clean small bowl; repeat with the remaining three eggs, poaching them one at a time.
- 16
Season the red wine sauce to taste by stirring in salt and pepper a pinch at a time, tasting after each addition.
- 17
Stir the remaining 1 tablespoon of butter into the sauce until it melts and the surface looks glossy, about 30 seconds.
- 18
Divide the red wine sauce and vegetables between two shallow bowls, pouring them into the center and bottom.
- 19
Carefully slide two poached eggs into each bowl, positioning them in the center of the sauce so they rest on the vegetables.
- 20
Scatter the toasted bread cubes over the top of each bowl, distributing them evenly across the surface.
Tools you’ll need
- 10-inch skillet
- cutting board
- chef's knife
- wooden spoon
- shallow saucepan
- slotted spoon
- small cup
- small plate
- two shallow bowls
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