Perfectly poached eggs sitting in a rich red wine sauce with crispy bacon, mushrooms, carrots and onions — finished with a crunchy fried bread croûton. 🇫🇷✨
**Œufs en Meurette** is a classic Burgundy dish, and that runny yolk melting into the deep red wine sauce is everything.
### 🥚 Ingredients
* 8 eggs
* 2 cups dry red wine
* 3.5 oz bacon lardons
* 1 onion, chopped
* 1 carrot, chopped
* 2 garlic cloves, minced
* 7 oz mushrooms, sliced
* 2 tbsp butter
* 1 tbsp all-purpose flour
* 2 tbsp white vinegar
* 4 slices rustic bread
* 2–3 sprigs fresh thyme
* 1 bay leaf
* Salt & black pepper
### 👨🍳 Quick Method
1️⃣ Crisp the bacon lardons in a heavy skillet. Remove and set aside.
2️⃣ Add the onion, carrot, garlic and mushrooms. Cook until lightly caramelized.
3️⃣ Add the butter and flour, stirring until everything is coated.
4️⃣ Pour in the red wine and add thyme and bay leaf. Simmer until the sauce becomes rich, glossy and slightly reduced.
5️⃣ Toast or fry the bread slices until golden and crisp.
6️⃣ Bring a pot of water to a gentle simmer and add the white vinegar.
7️⃣ Crack the eggs one at a time into the simmering water and poach until the whites are set while the yolks remain soft.
8️⃣ Carefully lift the eggs with a slotted spoon and place them into the Burgundy sauce.
9️⃣ Add the crispy bacon, mushrooms and vegetables around the eggs.
🔟 Finish with black pepper, fresh thyme and a golden croûton.
Break the yolk and let it melt straight into that red wine sauce. 🍷🥚🔥
Would you try this with **extra bacon 🥓 or extra mushrooms 🍄?**
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