Every region in the world has its own culinary treasures—specialties embedded in the roots and culture of a place. Burgundy (in French, Bourgogne) is no exception. The people of this region in central eastern France prepare numerous dishes that reflect their long wine heritage, with oeufs en meurette (poached eggs in red wine sauce) being one of the most popular and well-loved.

Like coq au vin and boeuf bourguignon, oeufs en meurette consists of a rich red wine sauce infused with savory notes of bacon and aromatic elements like onions, carrots, garlic, and thyme. Instead of chicken or beef, oeufs en meurette uses the humble poached egg as its main ingredient, making it a slightly lighter option than the beef or chicken versions.

My first encounter with oeufs en meurette was in Burgundy during a press trip hosted by the Bourgogne Wine Board (BIVB). Youri Lebault, the founder of Bourgogne Gold Tour, a luxury wine tour company, introduced me to this regional specialty over a shared lunch.

Lebault, born and bred in Burgundy, inherited his culinary passion from his father, who was a master chef, and his grandfather, who was born and raised in Gevrey-Chambertin—a village of nine Grand Crus that produces some of Burgundy's best Pinot Noir.

**Youri Lebault.** *Photo: Lisa Denning*

**See the reviews here:** **Tripadvisor.com**.

Lebault, a Bourgogne wine expert and advocate of the region's culinary offerings, shared his connection to this dish. "The poached egg dish, 'les œufs en meurette,' is my favorite Burgundian dish," he declared. "It is the one I loved best on the weekends at my grandparents' home during my childhood."

Lebault described the significance of oeufs en meurette to the people of Burgundy. “Les œufs en meurette is a link that Burgundians share in a really proud way," he explained. "The sauce meurette, also called bourguignon sauce, is part of our roots as it's based on red wine. It's like our blood, our link, our history, like the host we share in church."

Lebault says the dish brings family and friends together “in the best possible atmosphere of real life with the values we cherish.” Provided, of course, that a great Bourgogne wine accompanies this unifying meal!

In Bourgogne and craving the BEST oeufs en meurette? Check out Lebault's top restaurant recommendations below, following the recipe.

Cheers to bringing people together with food and wine!

Oeufs en Meurette Recipe

4-6 servings

1/2 pound smoked thick-cut bacon, cut crosswise into ½-inch-wide strips (lardons)

1 large onion, finely chopped

2 carrots, peeled and sliced into 1/4-inch rounds

1 tablespoon butter

8 oz button mushrooms, trimmed and cut in half (or left whole if small, or quartered if large)

3 cloves garlic, chopped

2 tablespoons flour

6 cups (about 2 bottles) red Burgundy wine

salt and pepper to taste

2 sprigs thyme

2 bay leaves

1/2 cup chopped parsley

12 half-inch slices of bread from a baguette

2 cloves garlic, peeled and cut in halves

5 tablespoons butter (1.5 for the croutons and 3.5 for the sauce)

12 medium eggs

1 tablespoon parsley, whole leaf or chopped

Instructions

1) In a saucepan, sauté the bacon over medium-low heat until browned and lightly crispy, about 5 to 8 minutes. Remove from pan and set aside on a paper towel.

2) In the same saucepan, sauté the onion and carrot over low heat in the bacon drippings until onions and carrots are lightly caramelized, about 10 minutes. Stir in 1 tablespoon butter and then add the mushrooms. Continue cooking, stirring frequently, until mushrooms have released their water and are cooked through. Add garlic and cook, stirring for a minute, making sure it doesn’t burn. Add flour and stir for 2 minutes. Pour in the wine. Season with salt, pepper, thyme, bay leaves, and parsley. Let simmer, stirring occasionally, until wine is reduced by one-third and sauce thickens, about 25 to 30 minutes.

3) Meanwhile, prepare croutons by brushing melted butter on each baguette slice. Toast bread in a toaster oven in one layer until lightly browned. Remove from oven, rub toasts with garlic, and sprinkle with salt.

4) Two options for poaching the eggs: Option A: Poach eggs in simmering water for three to five minutes (egg poaching recipe: foodnetwork.com). Option B: poach the eggs in the sauce, carefully adding them one by one, and cooking for three to five minutes. Note: With Option B, the eggs will turn a dark purple color, which may not look as appetizing as Option A.

5) Ladle the sauce onto plates and sprinkle bacon on top of the sauce. Arrange two or three croutons on top of the sauce and place two or three eggs on top of the croutons. Sprinkle with parsley and serve immediately with a simple tossed salad and a glass of Bourgogne Pinot Noir.