Millcroft Inn & Spa’s Oeufs en Meurette à la Bourguignonne

Have you ever tried red-wine poached eggs? If not, you’re in for a treat with Oeufs en Meurette à la Bourguignonne, a truly special French dish. This hearty and flavourful brunch staple, perfected by Executive Chef Nicolas Petitjean, hails from the beautiful region of Burgundy. It features perfectly tender eggs gently poached in a rich, savory red wine sauce, mingled with bacon, mushrooms, and pearl onions. This traditional recipe perfectly combines savoury elements with the depth of a red wine reduction, and it finds its ideal partner in a glass of Pinot Noir. Get ready to experience a classic!

Oeufs en Meurette à la Bourguignonne

Serves 6 people

Ingredients:

4 Thick strips bacon, cut across into 1/4-inch pieces
6 oz Red or white pearl onions, peeled whole
3/4 lb wild mushrooms, brushed clean, trimmed and coarsely chopped
1 bottle (750 ml) Bright, fruit-forward red wine such as Pinot Noir or Rhóne-style blend
3 tbsp Red wine vinegar
6 Eggs
2 tbsp Unsalted butter, room temperature
2 tbsp All purpose flour
6 slices Artisan bread, toasted

Method:

1. Cook the bacon in a medium saucepan over medium heat until beginning to brown and some of the fat is rendered, 1 to 2 minutes.
2. Add the onions and continue cooking, stirring often, until the onions are nearly tender, about 5 minutes. If there looks to be more than 2 tablespoons of the fat in the pan, scoop out the excess.
3. Add the mushrooms and sauté, stirring occasionally, until tender and any liquid they give off has evaporated, about 5 minutes. Set the saucepan aside while poaching the eggs.
4. Combine the red wine and vinegar in a large skillet over medium-high heat. When the liquid just starts to boil, reduce the heat to medium and carefully crack the eggs into the wine. (To avoid scalding your fingers, you could first crack each egg into a small bowl, then gently tip the egg from the bowl into the wine.)
5. Simmer gently until the egg whites are set and the yolks are still soft, about 3 to 4 minutes, gently sloshing some of the wine over the top of the eggs once or twice during cooking to help set the surface of the yolks.
6. Scoop out the eggs with a slotted spoon and drain on a plate lined with paper towels.
7. Strain the poaching liquid into the mushroom mixture in the saucepan, return it to medium-high heat and bring to a boil.
8. Combine the butter and flour in a small bowl and stir well to make a smooth paste.
9. Add the butter paste to the red wine sauce, stirring constantly as it cooks until thickened, 3 to 5 minutes. Season the sauce to taste with salt and pepper.
10. Set a slice of toasted bread on each plate and set a poached egg on top of the toast. Spoon the red wine sauce over the eggs and serve right away.

Wine Pairing – 2021 Cave Spring Pinot Noir

Wine pairing courtesy of Food & Beverage Manager Jeffrey Bursey from Millcroft Inn & Spa.

To perfectly complement the richness of our Oeufs en Meurette à la Bourguignonne, I highly recommend the 2021 Cave Spring Pinot Noir; its elegant fruit and subtle earthy notes beautifully echo the dish’s Burgundian essence, while its bright acidity cuts through the savory bacon and perfectly harmonizes with the sweet pearl onions and earthy mushrooms.