Oeufes en Meurette - Poached Eggs in Red Wine Salad

Oeufes en Meurette - Poached Eggs in Red Wine Salad
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Recipe for Chef Wayne Martin's Oeufes en Meurette - Poached Eggs in Red Wine Salad. This dish is a perfect example of wonderful flavors and diverse textures.


  • 3 cups red wine, divided
  • 2 tablespoons sugar
  • 3 1/2 ounces thick, meaty bacon, chopped
  • 1 cup balsamic vinegar
  • 1 cup cider vinegar
  • 2 cups water
  • 6 eggs
  • 6 cups mixed salad greens of choice
  • 6 slices goat cheese


  1. Arrange mixed salad greens on 6 chilled salad plates, set aside.
  2. Add 2 cups red wine to a medium pot and stir in sugar and bacon. Bring to a boil, lower heat to a simmer and cook until bacon is cooked - about 20 minutes. Drain bacon, discard liquid or reserve for another use (salad dressings or wood chip soaking liquid for smoking meats perhaps?) and cool. Divide bacon among the 6 plates of greens.
  3. In a large pot bring remaining 1 cup red wine, 1 cup balsamic vinegar and 2 cups water to a boil. When boiling, carefully crack eggs and slide them into the liquid. Lower heat to a simmer and poach until egg whites are set but yolks are still soft in the middle, about 3 minutes.
  4. Carefully remove eggs from the liquid and place 1 poached egg on top of each salad plate. Garnish each plate with a slice of goat cheese and serve.