Salty, Saucy French Brunch: Oeufs en Meurette

published Sep 30, 2010
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(Image credit: Apartment Therapy)

So, you’re ready to part ways with eggs Benedict. So long, all other incarnations of poached eggs-with-hollandaise. Try this instead—eggs poached in a dark, moody, salty red wine broth with bacon and onions floating about.

We’ve had oeufs en meurette in a restaurant in New York, and it’s divine. Complex, rich, unexpected. It’s like ordering white toast and instead being presented with the best everything bagel you can imagine.

The photo above is by Molly of Orangette, who ate this downsized, one-cup version of oeufs en meurette at a bouchon in Lyon.

Read all about her meal here: Lyonized at Orangette.

This is not a simple dish, mind you. You poach eggs in a red wine sauce, then add onions, sautéed mushrooms, and a thickening roux. There are croutons and nuggets of bacon to cook and add. And that’s assuming your eggs poach perfectly in the simmering broth, which can be tricky.

But if you’re in the mood for a five-star, savory breakfast or brunch, this is it.

Here’s a very thorough recipe, and we love that it includes “oeufs au meursault” (poached eggs in white wine sauce) at the end.

Have you ever made these? Any tips?

(Image: Molly Wizenberg/Orangette, used with permission)