There is a quote from food writer Michael Pollan: “French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So much of the food that we think of as elite didn’t start out that way.”
Today’s dish is exactly that. Œufs en Meurette is a simple Burgundian peasant dish of poached eggs served with Meurette sauce, caramelized onions, and lardons, yet it is offered in today’s finest restaurants in France, as well as in small cafés throughout the Burgundy region.
And, I might add that it pairs well with a good Burgundy wine; read more about my wine pairing in the Provence WineZine.
But don’t let this simple dish fool you; it is not a snap to make. Making this meal took me the better part of a day. Granted, it was my first time, but each part of the dish requires some significant time and attention: caramelized onions, the Meurette sauce, lardons, etc. Would I make it again? Absolutely — it was stunning! Will it take less time? Probably a bit — now that I know what I am doing. It’s definitely worth making.
Preheat oven to 350°F. Melt 2 tablespoons butter in a large skillet over medium heat and add the sliced onions. Sprinkle with 2 teaspoons of the sugar, stir to coat the onions with butter and cook, stirring often, until the onions are golden — between 20-30 minutes.
Season the onions with 1/2 teaspoon each salt and freshly ground black pepper. Stir and place the skillet in the oven to roast for 25 minutes; stir occasionally. Add the balsamic vinegar, stir, and continue roasting another 5 minutes. Remove from the oven, transfer to smaller skillet and let cool; cover, and set aside.
While the onions are cooking, bring a saucepan of water to a boil and add the pork belly. Let it boil for 4 minutes, then drain and let cool. Slice the pork belly into 1/4-inch slices and sauté in 1 teaspoon butter until golden-brown and crispy on both sides. Set aside; do not cover.
Cut each carrot into 4 pieces and place in another saucepan of water. Bring to a boil, salt the water, then cook for 45 minutes or until very soft. Remove carrots from water and purée, then press through a fine mesh sieve. You should have about 3 tablespoons purée. Transfer purée to a small bowl, cover, and set aside.
Pour about 2 1/2 cups of wine into a large skillet. Bring to a boil, lower heat to a brisk simmer, and reduce to about 2/3 cup (about 15-20 minutes). Add the 3 tablespoons carrot purée, the crema di balsamico, and the remaining 1/2 teaspoon sugar; whisk until smooth. If the mixture is too thick, add more wine until the consistency is thick and syrupy. Remove from the heat, cover, and set aside.
Spread baguette slices with unsalted butter and grill until golden. Set aside but do not cover.
When ready to serve, bring a large wide pot of water to a boil; add the vinegar and reduce the heat to a brisk simmer. Reheat the onions (uncovered) and the sauce (uncovered). Crack the eggs into individual ramekins.
Divide the onions into small mounds on four warmed soup plates; top each mound with a quarter of the lardons. Divide the sauce among the four plates around the onions using a large spoon.
Carefully tip the eggs into the water (we cooked 4 at a time) and let them cook for 3 minutes each. Remove with a slotted spoon and (optional, for nice presentation) trim any egg white that is messy. Place two eggs in the sauce of each plate, season with salt and pepper and add a grilled slice of baguette. Serve immediately. Serve additional grilled baguette slices on the side.
Notes
Serves 4.Much of the recipe (caramelized onions, lardons, carrot purée, wine sauce, grilled baguette slices) can be made early in the day and reheated just before serving.The sauce by itself will be quite tart but served with the eggs, onions, and lardons, it balances perfectly.
I did learn that the best poached eggs come from the freshest eggs. These were laid the day before we cooked. I’m glad you like the decanter, Angie — we call it “The Duck.” We got it in Tuscany at almost 30 years ago.
Fabulous and well worth the time taken!
You’ve reminded me again of Pierre Koffman, who cooked recipes in his 3 Michelin stared restaurant, based on what he learnt in his gandmothers Gascony farmhouse kitchen as a boy. He said, “My grandmother did own a cooker, but most of her work was done over an open fire.”
Thanks, Mad Dog. I haven’t cooked on an open fire since we had a grill in the fireplace in Maine. That was fantastic and some of my best meals came off that simple grill.
Goodness how beautiful is this dish of food?!! I’ve never made meurette sauce before. I’ve been looking at menus from Parisian restaurants and they’ve got me so excited. Such simple food. I can’t wait to have Andouillette again!
Thank you so much, Mimi! I was very happy with the plating. I, too, am looking forward to the simple, yet exquisite, meals in French bistros.You and I are going have such fun! Wish we were there at the same time.
This sounds excellent for a leisurely Sunday brunch or supper. I like your technique for finishing the onions in the oven. The peasant food was a brilliant idea! The Beaune 1er Cru Cuvée Guigone de Salins sounds perfect, but it is a bit pricey. I agree with Angie, your decanter is gorgeous! Per the old saying, “It’s the bomb”!!
The wine is pretty pricey — I am so glad Susan and Towny shared it with us! Finishing caramelized onions in the oven makes the whole process is much easier, with very even cooking. I am so pleased that you like this recipe, Barb — I do want to make it again. THe decanter was something we picked up in Tuscany at a winery — we love it!
This sounds really intriguing, David! I’ve never had this before, but the idea of eggs in a rich red wine sauce is so unusual. It must be such a deep, savoury flavour – definitely something I’d love to try one day.
It is a really unique combination of flavors, Ben — the wine sauce, by itself, isn’t mind-blowing but, together with the other ingredients, it is a rock star!
Happy Easter from Easter Sunday morning Down Under. Love the dish – well, anything with caramelized onions makes me smile . . .and, like others, also think that decanter is just beautiful . . .
I very rarely make caramelised onions and the last time i did i made the oven-baked ones. So much easier! This does sound very delightful David, even if a bit time-consuming. Happy easter to you. Hope you had a good one. Oh yes that decanter is the same one i have – so charming!
sherry
David your dish takes our Aussie Bacon and Eggs with the trimmings to a whole new French level, ha, ha. So much to learn from yours, I add plain vinegar when poaching my eggs, you used Apple Cider, I’ll be trying that. Cooking the Pork Belly as you have done sounds perfect, and I love caramelised onions. The sauce sounds “magnifique”. We are in France next month, I wonder if I will see this dish on the men somewhere. My French daughter in law loves to tell me how crepes were originally made from the the left over flours in the barn lofts by the French peasants, and a lot of different varieties were used. A beautiful dish and lovely presentation David.
I hope you do see it when you are there, Pauline. It is so funny that we will be there almost at the same time — I wish we could meet. We have reservations at a restaurant on Place des Vosges in Paris that has œufs en meurette on their menu. Guess what I will be having! I have always used cider vinegar because I feel it flavors the eggs a bit less. But maybe I am imagining that? Have a wonderful time in France — I know you will!
This whole idea of “eating like peasants” always makes me laugh, because dishes like this prove peasants were eating well. Simple ingredients, slow cooking, big flavor. Honestly, it’s the kind of food that feels humble but eats like a feast.
It is alwasys the peasant food — or, cucina povera, in Italian — that attracts me. Maybe it is the level of comfort? I have booked us for dinner one night in a Burgundian restaurant in Paris — I plan to try this dish and see how I did!
You always surprise me when I visit your blog as you often present very niche French recipe and since I live in Lyon I’ve eaten “oeuf meurette” everywhere, but it’s still one of my favourite Lyonnese dishes, this wine sauce is so luscious…. 🙂
I do love niche cooking, Romain. While I will not get to Leon this visit, I am planning to have this in a Burgundian restaurant in Paris. The whole dish is a study in wonderful excess. Well, except the eggs. They’re healthy!
That’d be me, if I’d lived back then. I’d take some peasant dish and make it better than anyone else’s version, and then some jealous peasant housewife would spread a rumor that I was a witch, and I’d have to vow to be reborn one day and have a food blog.
Oh my, this is definitely a labor of love! I wonder how many dippy eggs and soldiers I could make in the time it takes to make this dish? Haha! Of course, you make it look easy! Thanks for the recipe, David, another new one for me!
angiesrecipes
April 4, 2026 at 4:04 amThe eggs are PERFECTLY blanched! I just had some pork belly too. I love your wine decanter, David..so chic!
David Scott Allen
April 4, 2026 at 9:36 amI did learn that the best poached eggs come from the freshest eggs. These were laid the day before we cooked. I’m glad you like the decanter, Angie — we call it “The Duck.” We got it in Tuscany at almost 30 years ago.
Mad Dog
April 4, 2026 at 4:58 amFabulous and well worth the time taken!
You’ve reminded me again of Pierre Koffman, who cooked recipes in his 3 Michelin stared restaurant, based on what he learnt in his gandmothers Gascony farmhouse kitchen as a boy. He said, “My grandmother did own a cooker, but most of her work was done over an open fire.”
David Scott Allen
April 4, 2026 at 9:34 amThanks, Mad Dog. I haven’t cooked on an open fire since we had a grill in the fireplace in Maine. That was fantastic and some of my best meals came off that simple grill.
Mimi Rippee
April 4, 2026 at 6:33 amGoodness how beautiful is this dish of food?!! I’ve never made meurette sauce before. I’ve been looking at menus from Parisian restaurants and they’ve got me so excited. Such simple food. I can’t wait to have Andouillette again!
David Scott Allen
April 4, 2026 at 9:32 amThank you so much, Mimi! I was very happy with the plating. I, too, am looking forward to the simple, yet exquisite, meals in French bistros.You and I are going have such fun! Wish we were there at the same time.
Barb
April 4, 2026 at 7:56 amThis sounds excellent for a leisurely Sunday brunch or supper. I like your technique for finishing the onions in the oven. The peasant food was a brilliant idea! The Beaune 1er Cru Cuvée Guigone de Salins sounds perfect, but it is a bit pricey. I agree with Angie, your decanter is gorgeous! Per the old saying, “It’s the bomb”!!
David Scott Allen
April 4, 2026 at 9:31 amThe wine is pretty pricey — I am so glad Susan and Towny shared it with us! Finishing caramelized onions in the oven makes the whole process is much easier, with very even cooking. I am so pleased that you like this recipe, Barb — I do want to make it again. THe decanter was something we picked up in Tuscany at a winery — we love it!
Carolyn Niethammer
April 4, 2026 at 12:06 pmStunning photography. Great tips on doing the onions including a little sugar. Great to learn something new.
David Scott Allen
April 7, 2026 at 10:11 amThanks, Carolyn — sometimes onions just need that little boost to make them caramelize perfectly.
Ben | Havocinthekitchen
April 4, 2026 at 2:25 pmThis sounds really intriguing, David! I’ve never had this before, but the idea of eggs in a rich red wine sauce is so unusual. It must be such a deep, savoury flavour – definitely something I’d love to try one day.
David Scott Allen
April 7, 2026 at 10:11 amIt is a really unique combination of flavors, Ben — the wine sauce, by itself, isn’t mind-blowing but, together with the other ingredients, it is a rock star!
Eha Carr
April 4, 2026 at 4:17 pmHappy Easter from Easter Sunday morning Down Under. Love the dish – well, anything with caramelized onions makes me smile . . .and, like others, also think that decanter is just beautiful . . .
David Scott Allen
April 7, 2026 at 10:10 amI am so pleased that you like the recipe, Eha — and I am so grateful you shared it with your group of friends.
Karen (Back Road Journal)
April 5, 2026 at 12:03 pmThis is a very popular dish in Burgundy…definitely worth the effort.
David Scott Allen
April 7, 2026 at 10:09 amWhiel I will only be in Paris, I hope to try this dish in a bistro there. It would be great to have a comparison!
Sherry M
April 6, 2026 at 2:25 amI very rarely make caramelised onions and the last time i did i made the oven-baked ones. So much easier! This does sound very delightful David, even if a bit time-consuming. Happy easter to you. Hope you had a good one. Oh yes that decanter is the same one i have – so charming!
sherry
David Scott Allen
April 7, 2026 at 10:08 amThanks, Sherry — anbd a happy belated Easter to you, too!
Priya
April 8, 2026 at 1:36 pmThis looks really good 🙂 It feels so good to be back in blogging and visiting your blog after ages.
David Scott Allen
April 9, 2026 at 12:36 pmI am so glad you are back, Priya! Glad you like the recipe — looking forward to having it in France so I can see how I did!
Pauline McNee
April 9, 2026 at 4:18 amDavid your dish takes our Aussie Bacon and Eggs with the trimmings to a whole new French level, ha, ha. So much to learn from yours, I add plain vinegar when poaching my eggs, you used Apple Cider, I’ll be trying that. Cooking the Pork Belly as you have done sounds perfect, and I love caramelised onions. The sauce sounds “magnifique”. We are in France next month, I wonder if I will see this dish on the men somewhere. My French daughter in law loves to tell me how crepes were originally made from the the left over flours in the barn lofts by the French peasants, and a lot of different varieties were used. A beautiful dish and lovely presentation David.
David Scott Allen
April 9, 2026 at 12:41 pmI hope you do see it when you are there, Pauline. It is so funny that we will be there almost at the same time — I wish we could meet. We have reservations at a restaurant on Place des Vosges in Paris that has œufs en meurette on their menu. Guess what I will be having! I have always used cider vinegar because I feel it flavors the eggs a bit less. But maybe I am imagining that? Have a wonderful time in France — I know you will!
Raymund
April 9, 2026 at 5:13 pmThis whole idea of “eating like peasants” always makes me laugh, because dishes like this prove peasants were eating well. Simple ingredients, slow cooking, big flavor. Honestly, it’s the kind of food that feels humble but eats like a feast.
David Scott Allen
April 10, 2026 at 4:08 pmIt is alwasys the peasant food — or, cucina povera, in Italian — that attracts me. Maybe it is the level of comfort? I have booked us for dinner one night in a Burgundian restaurant in Paris — I plan to try this dish and see how I did!
Marcelle
April 10, 2026 at 5:31 pmOh my, this does look so very flavorful!! You had me at caramelized onions and poached eggs 🙂 Such a gorgeous, rustic-looking meal, David!
David Scott Allen
April 11, 2026 at 3:09 pmThere is such beauty in its simplicity, isn’t there? I’m looking forward to having it when in France to see how I did.
The-FoodTrotter
April 13, 2026 at 9:07 amYou always surprise me when I visit your blog as you often present very niche French recipe and since I live in Lyon I’ve eaten “oeuf meurette” everywhere, but it’s still one of my favourite Lyonnese dishes, this wine sauce is so luscious…. 🙂
David Scott Allen
April 13, 2026 at 3:26 pmI do love niche cooking, Romain. While I will not get to Leon this visit, I am planning to have this in a Burgundian restaurant in Paris. The whole dish is a study in wonderful excess. Well, except the eggs. They’re healthy!
Jeff the Chef
April 16, 2026 at 5:02 amThat’d be me, if I’d lived back then. I’d take some peasant dish and make it better than anyone else’s version, and then some jealous peasant housewife would spread a rumor that I was a witch, and I’d have to vow to be reborn one day and have a food blog.
David Scott Allen
April 16, 2026 at 7:32 amOMG — I nearly spat out my cocoa reading that, Jeff! But I know it’s true. lol.
Christina
April 17, 2026 at 10:09 pmOh my, this is definitely a labor of love! I wonder how many dippy eggs and soldiers I could make in the time it takes to make this dish? Haha! Of course, you make it look easy! Thanks for the recipe, David, another new one for me!