Eggs in Red-Wine Sauce

Prep Time:
40 mins
Total Time:
40 mins

This classic French dish (oeufs en meurette) is perfect for brunch or an early-winter supper. Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.


  • 3 strips bacon, cut crosswise into ½-inch-thick pieces

  • 4 ounces chanterelle mushrooms, sliced if large

  • 8 small cipollini onions, peeled

  • 2 teaspoons fresh thyme

  • 2 cups dry red wine

  • 4 large eggs

  • ¾ cup demi-glace or rich veal stock

  • 1 tablespoon unsalted butter

  • Coarse salt and freshly ground pepper

  • 4 large slices (¾ inch thick) Tartine Bakery's Country Bread


  1. Cook bacon in a medium skilletover medium-high heat, untilfat renders but bacon is not yetcrisp, about 5 minutes. Transferto paper towels using a slottedspoon. Let drain.

  2. Add mushrooms, cipollinionions, and thyme to skillet,stirring. Cook until mushroomsand onions are soft and lightlybrowned, about 7 minutes. Stirin reserved bacon.

  3. Bring wine to a gentle simmerin a small straight-sided skillet.Break each egg into a ramekin,then gently slide each into wine.Remove from heat. Let stand,covered, until whites are opaque and yolks are cooked as desired,about 4 minutes for soft yolks.Transfer to paper towels using aslotted spoon.

  4. Bring remaining wine to aboil, and cook until reduced to1/4 cup, about 12 minutes. Meanwhile,bring demi-glace to a boil in a small saucepan, and cookuntil reduced to 1/2 cup, about5 minutes. Stir in 3 to 4 tablespoonsreduced wine. Reduceheat to low, add butter, andwhisk until melted. Season withsalt and pepper. Return eggs tosauce to warm.

  5. Toast bread. Top each slicewith 1 egg, some of the mushroommixture, and sauce.

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