Poached Eggs in Malbec (l’Oeuf Meurette)

A featured Wine Club recipe for Madroña Vineyards.
Poached Eggs in Malbec   (l’Oeuf Meurette)


Pair this French staple with your favorite Malbec!

Yield: 6
Cook Time: 20 Minutes


• 6 extra fresh eggs
• 2 lbs. sliced mushrooms (preferably 3 different types)
• 2 cups Malbec
• 6 chopped shallots
• ¼ cup chopped parsley
• 3 bay leaves
• 3 sprigs of thyme
• 4 TBS. salted butter


1. In a frying pan, sauté mushrooms in butter with parsley until cooked.

2. To make the red wine sauce, Madroña Vineyards Malbec or Malbec from Cahors is preferred. If necessary, Merlot can be substituted for the Malbec.

3. Put 2 cups of Malbec in a saucepan with the shallots, bay leaves and thyme over medium heat. Bring to a boil (lid off), turn down the heat and reduce the sauce to half its original volume. Strain the sauce, discarding the shallots and spices while keeping the liquid. Return the liquid to low heat and whisk in a bit of butter or flour to get the desired thickness of your sauce.

4. Using a large skillet, fill with water so the level of water is about 1.5 inches deep. Add in a splash (1TBS) of distilled white vinegar. Bring to a boil. At the boil, turn off the heat and slowly crack 2 or 3 eggs into the water. Cover and set time for 3 minutes.

5. Make a bed of sautéed mushrooms on your plate. Using a slotted spoon, pull the poached egg out of the water and dry (if necessary) with some paper towel. Place the egg on the bed of mushrooms, and spoon generous amounts of sauce over the top.

6. Serve with toasted bread or baguettes, and a glass of Malbec.


Based upon a recipe from the incredible restaurant, Le Marché, in Cahors, France