Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Eggs in Meurette with Bread Sticks
A homemade version of the classic Burgundian poached eggs drenched in a red wine sauce with smoked bacon, shallots and mushrooms, served with toasted bread sticks. Ideal for a comforting lunch or dinner.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Brown the bacon without burning it
- • Reduce the red wine to a syrupy consistency
- • Poach the eggs precisely (3 minutes for a runny yolk)
- • Incorporate the finishing butter off the heat to emulsify the sauce
Safety Warnings
- • Handle hot butter and reduced wine carefully to avoid splatters.
- • The poaching water is very hot; use a slotted spoon to remove the eggs safely.
- • Do not let the wine reduce too long, it can burn.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Flan XXL au caramel et amandes
Flan très grand format, idéal pour les mariages ou les grandes occasions. Un caramel doré, une crème onctueuse au mascarpone et aux amandes torréfiées, le tout servi avec des fruits frais. Recette pour 10 à 12 personnes.
Cookies tout chocolat
Des cookies ultra gourmands, moelleux à l'intérieur et légèrement croustillants sur les bords, entièrement chocolatés avec du cacao, des morceaux de chocolat noir et blanc, et des éclats de noisettes. Idéaux pour le goûter ou une petite pause sucrée.
French-Style Beef Stew
A rich, slow‑cooked beef stew featuring chuck roast, caramelized pearl onions, mushrooms, tomatoes, and a splash of port wine, finished with baby potatoes, carrots, and Brussels sprouts. Perfect for a comforting dinner.
Preserved Lemons in Brine (Philippe Etchebest style)
Learn how to prepare preserved lemons in brine using Philippe Etchebest's method, with blanching, pricking, sweet‑salty brine and one‑hour pasteurization for long‑term storage. Ideal as a condiment for tagines, lemon chicken, tabbouleh or salads.
Crackly Chocolate Cakes
Small ultra-crackly chocolate cakes, quick to prepare and perfect for chocolate lovers. A thick dough to chill, then shape, roll in powdered sugar and bake for 15 minutes at 180°C to achieve a molten interior and a crackly exterior.
Pear and Chocolate Chip Flan
A silky French-style flan without crust, generously studded with ripe pear slices and generous chunks of dark chocolate. Perfect for a spring or summer snack, this quick‑bake dessert is easy to make, requires only a few pantry staples, and finishes with a glossy apricot‑jam glaze.