Easter Eggs en Meurette



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One of my favorite French breakfast dishes is Eggs en Meurette and once I settled in NYC, I realized that hardly any restaurants in the city serve them! So when I opened Landmarc, I made sure that they were an integral part of our menu for all the other Francophiles out there like me.


  • 1/4 cup red wine vinegar
  • 2 cup red wine
  • 1 pound slab bacon, cut in large 1/2 inch dice
  • 1 large white onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 pound cremini mushrooms, thinly sliced
  • 1 cup beef stock
  • 1/4 pound unsalted butter
  • 2 tablespoon chopped Italian parsley
  • 1/2 cup sliced grape tomatoes
  • 8 eggs
  • 4 1/2-inch thick slices country bread, grilled, cut in half kosher salt
  • freshly ground black pepper


Step 1:

  • In a large saute pan over medium heat, saute bacon until brown, about 10 minutes. Add onions and garlic, sauté until onions are soft. Add mushrooms and cook until tender. Add one cup red wine and reduce by half. Add beef stock and cook until reduced by half. Add butter and cook 5 minutes. Remove from heat, stir in parsley and tomatoes. Set aside and keep warm.

Step 2:

  • Combine red wine vinegar, remaining cup red wine and 2 cups water in a shallow sauce pot . Bring to a boil, then lower heat and gently simmer.

Step 3:

  • Crack eggs into individual cups and drop one by one into simmering red wine and vinegar mixture, cooking 4 eggs at a time. Cook eggs 3-4 minutes, drain on paper towel and place on top of grilled bread slices. Top with mushroom mixture and season to taste with salt and pepper.