Laura the Gastronaut > Julia Child > Eggs > Oeufs à la Bourguignonne

Eggs Poached in Red Wine

February 10, 2020 | Updated August 30, 2023 | Laura

✽ Recipe from Mastering the Art of French Cooking, Vol. I | Julia Child ✽

Julia Child Recipe 64 | 464 recipes to go!

✽ Oeufs à la Bourguignonne [Eggs Poached in Red Wine], p. 121

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✽ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

✽ You can buy Julia Child's Mastering the Art of French Cooking, Volume I which contains these recipes here. (affiliate link)

The purpose of this Julia Child section of my blog is to document my journey of learning how to cook. To show my successes, my failures, and what I learned along the way.

Since I didn't create these recipes (if only!), I do not post exact amounts of ingredients or word-for-word instructions. If any of these recipes spark your interest, I highly recommend you buy Julia Child's Mastering the Art of French Cooking (affiliate link). It's a great investment and learning tool and contains hundreds of classic recipes.

I hope that you enjoy reading my thoughts, learn something new, and leave inspired to try a new recipe. Bon appétit!

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✽ Butter Count: +7.5 TB

✽ Cost: $8.97 [~$1.12 per serving]

Check out the total Julia Child butter count & cost here!

→ Looking for a different Julia Child recipe? Here's a list of all of the completed and pending Mastering the Art of French Cooking recipes!

Why poach an egg in water when you can poach it in red wine?! I’m just mad I didn’t think of doing this on my own. It’s genius! The red wine sauce poured on top of the egg is thick and so full of flavor. It’s also a beautiful dark purple which is fun because it’s not a color that is normally on your plate.

Looking for more Julia Child egg recipes to read about?

→ Check out all of the egg recipes that I've completed so far!

✽ Step 1: Poach Eggs

First, eggs are poached in beef bouillon and red wine. WARNING- these eggs are going to become very unappetizing. The whites of the eggs turn a purple, dark greyish-black color. They will look like something you definitely do not want to be putting in your mouth. This is the exact reason I will not be posting a picture of them. I wouldn’t want to scare you away from this recipe.

But have no fear, we will cover up their ugliness with a red wine sauce!

✽ Step 2: Add Seasonings

After poaching the eggs, you will add a bay leaf, parsley sprigs, thyme, garlic, green onion, cayenne pepper, and a pinch of pepper to the sauce. Rapidly boil it down to make a reduction. The parsley and bay leaf are removed.

✽ Step 3: Thicken Sauce

A paste consisting of butter mixed with flour is added off-heat. This mixture is called a beurre mainié. Fancy, right? Then the sauce is boiled for 30 more seconds and seasonings are corrected.

✽ Step 4: Add Butter & Serve

Right before you serve, one last ingredient is added. You got it- it’s butter.

The poached eggs are served on canapés (white bread sautéed in clarified butter and rubbed with cut garlic), and topped with the sauce and minced parsley. And there you have it- a purple brunch.

*This blog, Laura the Gastronaut, and this post were/are not endorsed or supported by Julia Child or The Julia Child Foundation.

Category: Julia Child, Eggs Cuisine: French
Keywords: julia child eggs recipe, poached eggs recipe, julia child brunch recipes

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More Egg Recipes:

✽ Poached Eggs and Mushrooms (pastry shells filled with delicious mushrooms, topped with an egg, and covered in bearnaise sauce)
✽ Poached Eggs on Canapes (perfectly cooked eggs on top of buttery bread)
✽ Poached Eggs (Julia walks you through making the perfect poached egg)
→ Check out all of the completed Julia Child egg recipes!

✽ You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I (affiliate link). Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

✽ Check out my Julia Child Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!

Bon appétit!

February 10, 2020 by Laura Ehlers

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