From Burgundy, Famed for Red Wine, a Luxurious Treatment for Humble Eggs on Toast

Oeufs en meurette, a French classic, upgrades humble poached eggs with a rich, glossy red wine sauce

Oeufs en meurette is remiscent of eggs Benedict—but with a hearty red wine sauce in place of Hollandaise. Audrey Le Goff

A specialty from Burgundy, oeufs en meurette is a classic French dish of poached eggs atop a slice of garlicky toast, doused in a rich, silky red wine sauce studded with bacon and mushrooms. It’s an incredibly decadent way to transform humble poached eggs.

Meurette is the name of the sauce (also sometimes called sauce Bourguignon, meaning “Burgundy-style”), made from a reduction of Burgundy red wine, beef stock, and butter. This is a very popular sauce in this region of France, served over poached eggs and sometimes even fish or poultry.