Comments on: Burgundy Poached Egg in Red Wine Sauce on Toast (Oeuf en Meurette) https://www.pardonyourfrench.com/burgundy-poached-egg-in-red-wine-sauce-on-toast-oeuf-en-meurette/?utm_source=rss&utm_medium=rss&utm_campaign=burgundy-poached-egg-in-red-wine-sauce-on-toast-oeuf-en-meurette French recipes made easy Wed, 25 Jun 2025 05:10:57 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Audrey https://www.pardonyourfrench.com/burgundy-poached-egg-in-red-wine-sauce-on-toast-oeuf-en-meurette/#comment-65740 Wed, 25 Jun 2025 05:10:57 +0000 https://www.pardonyourfrench.com/?p=24019#comment-65740 In reply to michele.

Thanks for the insight, Michele! I am lucky enough to also be completed surrounded by farmers, but aven’t seen goose eggs I don’t think (I also haven’t looked)… But I will be on the look out now. Every Saturday is a dozen eggs fresh from the local farmer (the eggs are fresh from the same day), and nothing tastes better!

]]> By: michele https://www.pardonyourfrench.com/burgundy-poached-egg-in-red-wine-sauce-on-toast-oeuf-en-meurette/#comment-65696 Tue, 24 Jun 2025 14:56:39 +0000 https://www.pardonyourfrench.com/?p=24019#comment-65696 Goose eggs: I have never found them commercially, although I can get duck eggs commercially. I know of only one farmer who very seasonally sells his goose eggs (later on in the season we get goose confit and lastly a whole goose to roast). You need to find a farmer who has geese and can sell you some eggs. One big goose egg is the equivalent of about two large eggs, but the yolks are much bigger relative to the white, and they tend to have firmer whites. I think they taste a bit richer than regular eggs, a good thing. I love them as scrambled eggs, in a soufflé, and now en meurette. A real treat. Duck eggs are also good done this way. Depending on the duck, they are a bit larger than extra large eggs, and a beautiful blue colour. They are very rich in taste.

I am so thankful that although I live in a big city I have easy access to several really good farmers markets, largely organic, and the person that sells to you is either the farmer themselves, another family member, or one of their assistants.

]]> By: Audrey https://www.pardonyourfrench.com/burgundy-poached-egg-in-red-wine-sauce-on-toast-oeuf-en-meurette/#comment-65666 Tue, 24 Jun 2025 05:28:12 +0000 https://www.pardonyourfrench.com/?p=24019#comment-65666 In reply to michele.

Thank you so much, Michele, I’m thrilled you enjoyed it. What an absolutely luxury to have great quality eggs available to you, it’s something I try not to take for granted either. But goose egg!? I don’t think I’ve ever tried one, what’s it like? I am so intrigued, I wonder if they’re available near me or not.

]]> By: michele https://www.pardonyourfrench.com/burgundy-poached-egg-in-red-wine-sauce-on-toast-oeuf-en-meurette/#comment-65643 Mon, 23 Jun 2025 17:59:03 +0000 https://www.pardonyourfrench.com/?p=24019#comment-65643 Delicious, and easy. A perfect supper dish when you don’t feel like doing much cooking but want something really tasty. I used leftover red wine I had frozen, plus pancetta I had frozen (I buy a big hunk then cut it into smaller pieces for freezing), and I was very fortunate to get a goose egg from my local farmers’ market (Yay small family-run organic farms!). I cut my mushrooms in half before cooking as I felt they were a bit too big. I had frozen baguette so used this for the bread. I loved being able to make the sauce ahead and then gently reheat it while my egg poached. One goose egg is a perfect size for one. When duck eggs become available I will try it with these. Another keeper recipe, thank you Audrey.

]]> By: Audrey https://www.pardonyourfrench.com/burgundy-poached-egg-in-red-wine-sauce-on-toast-oeuf-en-meurette/#comment-17782 Sat, 18 Sep 2021 20:25:46 +0000 https://www.pardonyourfrench.com/?p=24019#comment-17782 In reply to Patricia.

Eggs Meurette sure is a memorable dish!

]]> By: Patricia https://www.pardonyourfrench.com/burgundy-poached-egg-in-red-wine-sauce-on-toast-oeuf-en-meurette/#comment-17773 Sat, 18 Sep 2021 18:31:29 +0000 https://www.pardonyourfrench.com/?p=24019#comment-17773 I had this dish in a little place in Dijon, France and I still talk about it. One of the best meals I ever had!

]]> By: Audrey https://www.pardonyourfrench.com/burgundy-poached-egg-in-red-wine-sauce-on-toast-oeuf-en-meurette/#comment-2311 Thu, 24 Oct 2019 20:46:12 +0000 https://www.pardonyourfrench.com/?p=24019#comment-2311 In reply to Jeff.

Hi Jeff! Good question – I generally have enough with 1 single garlic clove for the 4 toasts. You’ll want to brush the toasts lightly; the garlic taste should be very subtle. But if you feel a single clove isn’t enough, using 2 is okay 🙂

]]> By: Jeff https://www.pardonyourfrench.com/burgundy-poached-egg-in-red-wine-sauce-on-toast-oeuf-en-meurette/#comment-2309 Thu, 24 Oct 2019 19:18:01 +0000 https://www.pardonyourfrench.com/?p=24019#comment-2309 For the toasts, is this one garlic clove to be divided 4 ways, or 1 clove for each of the 4 pieces of toast? Unless it is a very large clove I don’t see being able to squeeze a single one out to make enough to brush onto 8 sides of bread.

]]> By: Pardon your French https://www.pardonyourfrench.com/burgundy-poached-egg-in-red-wine-sauce-on-toast-oeuf-en-meurette/#comment-1062 Sat, 02 Feb 2019 11:23:48 +0000 https://www.pardonyourfrench.com/?p=24019#comment-1062 In reply to Dana.

Hi Dana! Wines are classified from dry to sweet (based on the amount of natural sugar in the wine), and for this dish, it is best to use a dry wine to build the sauce. Beaujolais, or Cabernet Franc are usually a good choice!

]]> By: Dana https://www.pardonyourfrench.com/burgundy-poached-egg-in-red-wine-sauce-on-toast-oeuf-en-meurette/#comment-1060 Fri, 01 Feb 2019 23:36:58 +0000 https://www.pardonyourfrench.com/?p=24019#comment-1060 This looks great, but I have a question. What is dry red wine? It’s all wet to me. I’m serious. Do you just mean, not a dessert wine?

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