Eggs in Meurette

READY IN: 1hr 10mins
Recipe by Wade in Indianapolis

From Emmanuelle Mercier (Strasbourg, France) - a traditional Burgundy dish

Top Review by Elmotoo

My entire family loved this! What an accomplishment! I chose this from the French Food & Foto Fun & just made it. There is enough sauce for about 8 -10 servings (toast & egg). I made 6 toast/egg combos & still have about 2c leftover. I admit, I didn't measure the bacon - I just diced up the whole pound. It didn't hurt the recipe at all. ;) Fabulous recipe!

Ingredients Nutrition


  1. Simmer bacon, garlic, onions, and shallots until translucent.
  2. Add the flour and cook for a few minutes.
  3. Add the wine and mix well. Salt and pepper to taste.
  4. Let cook at a simmer for about 30 minutes.
  5. When the dish is ready to be served, poach the eggs for 2 minutes.
  6. Toast the bread.
  7. Serve the dish with the sauce over the eggs and toast.

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