The Recipe · No.779 · Oeufs en Meurette

Oeufs en Meurette, and Where to Source It

Strain the wine poaching liquid, then whisk cold butter into the reduction off the heat to mount it glossy. That mounted sauce drapes cleanly over the soft-yolked eggs instead of running thin.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min
Cook30 min
Makes4 servings
CuisineFrench
Cook it with
Air fryerOne-pot
Can you make Oeufs en Meurette in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Eggs
Very fresh, so the whites hold tight in the wine. Cold eggs poach neatest.
4
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Red wine
A full-bodied Burgundy or Pinot Noir builds the sauce. Buy this fresh and local.
2 cups
Local / market
Bacon
Cut into lardons and rendered for the savory base. A thick dry-cured bacon is best.
4 oz
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Mushrooms
Quartered and browned in the bacon fat. Cremini hold up well.
4 oz
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Butter
Cold cubes whisked in to mount and gloss the sauce. A good butter is essential.
2 tbsp
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Fry the garnishCrisp the lardons and mushrooms, then lift them out.
  2. Simmer the wineBring the red wine and a little stock to a bare simmer in a wide pan.
  3. Poach the eggsSlip the eggs into the wine and poach until the whites set but the yolks stay soft.
  4. Mount the sauceLift the eggs out, reduce the wine by half, whisk in cold butter, and spoon over the eggs with the bacon and mushrooms on toast.
Part Three
The Toolkit

Wide shallow pan · Slotted spoon · Whisk

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