Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 589kcal 29%
Fat 32g 49%
Saturated Fat 12g 60%
Carbohydrates 30g 10%
Fiber 3g 12%
Sugar 10g 20%
Protein 26g 52%
Cholesterol 353mg 117%
Sodium 301mg 12%

Percent Daily Values are based on a 2,000 calorie diet.

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Oeufs en Meurette (Poached Eggs in Red Wine Sauce) Recipe

Name: Oeufs en Meurette (Poached Eggs in Red Wine Sauce) Recipe
Total time: 75 min
Yield: 4
Ingredients: 1 1/2 cups homemade chicken stock or low-sodium broth; 1 packet (1/4 ounce; 7g) powdered unflavored gelatin (only if chicken stock is low in gelatin or store-bought; see note); 4 ounces slab bacon (115g), cut into lardons (small batons); 6 ounces cremini mushrooms (170g), stems reserved and caps quartered; Vegetable oil, as needed; Kosher salt and freshly ground black pepper; 2 medium carrots (3 ounces/85g each), 1 cut into 1/2-inch dice and 1 cut into 1-inch pieces, divided; 4 ounces defrosted frozen pearl onions (115g; about 40 small), see note; 2 medium shallots, cut into roughly 1-inch pieces; 2 medium cloves garlic, divided; 1 sprig thyme; 2 cups dry red wine (475ml); 2 tablespoons unsalted butter (30g), softened; 1 1/2 tablespoons all-purpose flour; Pinch sugar (optional); 4 pieces toasted country bread; 8 poached large eggs; Minced flat-leaf parsley, for garnish

Total 1h 15m

This Oeufs en Meurette recipe features poached eggs in a rich red wine sauce with bacon, mushrooms, pearl onions, and carrots, served over toasted bread. It's a luxurious and flavorful dish perfect for a special breakfast or elegant brunch.

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Nutrition Facts

Oeufs en Meurette (Poached Eggs in Red Wine Sauce) Recipe

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