Light œufs en meurette (eggs in red wine sauce)

The classic Burgundy dish revisited: poached eggs coated in a lightened red wine sauce with mushrooms and onions. Comforting and refined, it is a tasty vegetarian bistro dish.

Preparation: 15 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Medium

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 323 kcal · 17 g protein · 19 g carbohydrate · 10 g fat

Ingredients

• 8 eggs
• 400 ml red wine
• 2 onions
• 200 g mushrooms
• 1 tbsp cornflour
• 2 cloves of garlic
• 4 slices of wholemeal bread

Method

1. Reduce the red wine with the onions, garlic and mushrooms.
2. Thicken the sauce with the cornflour.
3. Poach the eggs for 3 minutes.
4. Place the eggs on toast and spoon over the meurette sauce.

Nutritional benefits

Eggs provide complete protein and satiety, mushrooms and onions add fibre and antioxidants, and the red wine (reduced, so the alcohol evaporates) adds flavour. Thickening the sauce with cornflour rather than butter makes this meurette lighter. A comforting, balanced vegetarian Burgundy bistro dish.

Variations and substitutions

• With bacon lardons (traditional version).
• Alcohol-free: use a robust stock.
• On toasted country bread.
• With confit shallots.

Storage and making ahead

The sauce keeps for 2 days; poach the eggs just before serving.

💡 Good to know

Reduce the wine well to evaporate the alcohol and concentrate the flavours: the meurette sauce should be syrupy.

See also

Discover more high-protein recipes · vegetarian recipes · healthy & balanced recipes.

Ingredients in this recipe: eggs · red wine · onions · mushrooms · cornflour.

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