Red Wine Poached Eggs

Eggs poached in red wine might sound unconventional, but this dish is a testament to the simple yet luxurious nature of French country cooking. The combination of eggs and red wine sauce creates a dish that is hearty and full of deep, savory flavors. This recipe is versatile, allowing for additional vegetables and proteins to complement the poached eggs. Serve it with crusty bread or on a bed of mashed potatoes for an indulgent meal that showcases the elegance of French cuisine.

Red Wine Poached Eggs

Oeufs en Meurette, or eggs poached in red wine, is a classic French dish originating from the Burgundy region. This rich and savory dish features eggs poached in a flavorful red wine sauce infused with aromatics and vegetables, making it perfect for an elegant brunch or a unique dinner. You can add optional animal protein such as bacon or lardons for an extra layer of flavor. This recipe includes IDDSI modifications to ensure that everyone can enjoy this traditional dish.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: French

Calories: 275

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 4 large eggs
• 2 cups red wine preferably Burgundy or a dry red
• 1 cup chicken or vegetable broth
• 2 tablespoons red wine vinegar
• 1 large shallot finely chopped
• 2 cloves garlic minced
• 1 small carrot finely diced
• 1/2 cup mushrooms sliced
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• Salt and black pepper to taste
• Fresh thyme sprigs
• Fresh parsley for garnish

Optional Animal Protein

• 4 oz bacon or lardons, diced and cooked until crispy

Optional Serving Accompaniments

• Crusty bread
• Mashed potatoes

Equipment

• Saucepan
• Skillet or sauté pan
• Slotted spoon
• Knife and cutting board
• Whisk
• Measuring cups and spoons

Method

 

1. In a large saucepan, combine the red wine, broth, red wine vinegar, and thyme sprigs. Bring to a simmer over medium heat.
2. Crack the eggs into a small bowl. One at a time, gently slide the eggs into the simmering wine mixture. Poach for 3-4 minutes, or until the whites are set but the yolks remain runny. Using a slotted spoon, carefully remove the eggs and set them aside on a plate. Keep warm.
3. In a separate skillet, melt the butter over medium heat. Add the shallot and garlic and sauté for 2 minutes. Add the diced carrot and mushrooms, cooking for another 4-5 minutes until tender. Stir in the flour and cook for 1 minute to create a roux.
4. Strain the poaching liquid and discard the thyme sprigs. Add the strained liquid to the skillet with the vegetables. Simmer for 5-7 minutes, allowing the sauce to thicken. Season with salt and black pepper to taste.
5. Spoon the red wine sauce and vegetables onto a plate or shallow dish. Top with the poached eggs and sprinkle with fresh parsley. Add the optional cooked bacon or lardons if desired. Serve with crusty bread or on a bed of mashed potatoes for an extra hearty meal.

Notes

IDDSI Texture Modifications:

• Puree 4 (PU4): Blend the poached eggs with a splash of the red wine sauce, separately blend the vegetables with the red wine sauce. 
• Minced & Moist 5 (MM5): Mince the poached eggs and vegetables finely and mix with extra sauce for a moist texture.
  
• Soft & Bite-sized 6 (SB6): Ensure the poached eggs and vegetables are tender and cut into 15mm pieces.
• Easy to Chew 7 (EC7): Serve the poached eggs and sauce as-is, making sure the vegetables are tender. Serve with mashed potatoes instead of the crusty bread. 
  

Macro Adjustments:

• Protein: Serve with extra eggs, add white beans or lentils to the stew, or pair with a protein-rich side like Greek yogurt mash.
• Fats: Add bacon, use extra butter, finish with a drizzle of olive oil to add to the fat totals. Use olive oil instead of butter or skip bacon for less fat content. 
• Carbs: Serve over sauteed spinach and roasted mushrooms instead of the starches. 

Dietary Swaps:

• Gluten-free: Replace flour with a cornstarch slurry or use GF flour. 
• Dairy-free/Vegan: Replace eggs with tofu steaks, use olive oil instead of butter. 

Low-Spoons Shortcuts:

• Simmer veggies in wine/broth, thicken with slurry, then crack eggs directly into sauce to poach instead of pre-poaching.
• Poach or soft-boil eggs in the microwave and drop into finished sauce to save stovetop time.
• Use pre-cooked crumbled bacon if you want the smoky depth without the extra step.

Choosing the Right Wine
Select a dry, full-bodied red wine such as Burgundy for authentic flavor. The quality of the wine greatly impacts the depth of the dish, so choose one that you would enjoy drinking.

Perfect Poached Eggs
Poach the eggs in simmering, not boiling, wine to prevent the whites from becoming tough. Crack the eggs into ramekins first for easier sliding into the poaching liquid.

Thickening the Sauce
If the sauce is too thin, let it simmer a bit longer or add a slurry of flour and water for additional thickening. For IDDSI Levels 4 and 5, ensure the sauce has a consistent, smooth texture.

The combination of tender poached eggs, rich red wine sauce, and aromatic vegetables makes Oeufs en Meurette a standout dish. The savory, deep flavors of the wine-infused sauce pair beautifully with the eggs’ creamy yolks. By adapting the recipe for IDDSI compliance, this elegant dish can be enjoyed by everyone, bringing a touch of French sophistication to any meal.