Jul 13 2026
Restaurants›Petite Boucherie›Oeufs Meurette Recipe

Oeufs Meurette Recipe

Inspired by Petite Boucherie
Time30m
Serves2

Red wine poached eggs, pearl onions, bacon and lardons, red wine sauce

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Ingredients

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Eggs and Sauce

Vegetables and Bacon

Method

Preparation

  1. 1

    Prepare the Ingredients

    Peel the pearl onions and set aside. Cut the bacon or lardons into small pieces.

  2. 2

    Cook the Bacon

    In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and drain on paper towels, leaving the fat in the skillet.

  3. 3

    Sauté the Onions

    In the same skillet, add the pearl onions and sauté until they are golden brown.

Cooking

  1. 4

    Make the Sauce

    Add the red wine, broth, thyme, salt, and pepper to the skillet with the onions. Bring to a boil and then reduce to a simmer for about 10 minutes.

  2. 5

    Poach the Eggs

    In a separate pot, bring water to a gentle simmer. Crack the eggs into small bowls and gently slip them into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks remain runny.

  3. 6

    Combine and Serve

    Remove the poached eggs with a slotted spoon and place them on a plate. Spoon the red wine sauce and onions over the eggs, sprinkle with bacon, and serve immediately.

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