Oeufs en Meurette (Eggs in Red Wine Sauce)

I first came across Oeufs en Meurette , otherwise known as Eggs in a Red Wine sauce, at a bistro here in Seattle called Cafe Campagne. It’s been love ever since. Typically when I revisit a restaurant, I make a point to try something different from the menu. Not so at Cafe Campagne, where it’s always Oeufs en Meurette with it’s side of pommes frîtes and a slice or two from a baguette. It’s quite the good life.

It’s also a recipe that I’ve been a bit hesitant in recreating. Cafe Campagne’s dish is such perfection that I was quite intimidated by it. Would mine measure up? Or would I be disappointed by my results.

As fate would have it, it turned out quite nicely. I still prefer the Bistro’s version over my own, but mine will do when times do not permit me to head to their location. The sauce was deep and savory, and it matches nicely with the poached egg on a toasted baguette.

The recipe calls for Burgundy, but it that’s not available to you, any lighter red wine should work okay.

  • 1 bottle burgundy (750 ml for those of you scoring at home)
  • 2 cups beef consommé
  • 1/2 oz. butter
  • 1 onion, thinly sliced
  • 2 cloves garlic, sliced
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 teaspoon black peppercorns
  • 2 tablespoons each of softened butter and AP flour, mashed together (a basic beurre manie apparently).
  • 4 tablespoons of butter
  • 6 shallots, peeled and sliced
  • 1 cup Chanterelle mushrooms
  • 4 slices of bacon
  • 16 slices from a baguette, toasted
  • 8 poached eggs

In a sauce pan, pour in the red wine and the beef consommé, and place over a low heat.

Meanwhile in a skillet, melt the half ounce of butter and add the onions and garlic. Cook over a medium heat until the onions become soft, but not translucent. Add the onions and garlic into the sauce and throw in the bay leaf, thyme and peppercorns. Raise to a medium heat, ensuring the sauce does not boil.

Allow the sauce to reduce by half. Whisk in the butter and flour mixture piece by piece, until the sauce is thick enough to coat the back of a spoon.

In a separate skillet, melt the four ounces of butter and sauté the shallots and mushrooms until tender. Move the mushroom mixture aside in the skillet and add the bacon, allowing it to fry and release it’s fat, cooking until crisp. Remove from heat.

On a plate, place the mushrooms over two toasted baguette slices, and then ladle some sauce over the mushrooms. Top with two poached eggs and serve.

Serves 4