What French dish consists of poached eggs in red wine sauce?

The French dish of poached eggs served with a red wine sauce is oeufs en meurette.

Oeufs en meurette is a traditional specialty of Burgundy. The eggs are poached and accompanied by meurette sauce, a savory preparation based on Burgundy red wine, bacon or lardons, onions, and shallots browned in butter. Mushrooms, pearl onions, herbs, and other aromatics may also appear. The dish is commonly served with toasted garlic bread.

There are two principal cooking approaches. The eggs can be poached separately in acidulated water and placed into the finished sauce, keeping their whites pale. Alternatively, they can be poached directly in the red wine sauce, allowing them to absorb its color and flavor. In either case, the ideal yolk remains soft and runny.

The dish belongs to the wider family of Burgundian wine-based cooking and is sometimes called oeufs à la bourguignonne or associated with œufs en matelote. It should not be confused with oeufs au plat, which are fried eggs, or oeufs en cocotte, which are baked gently in a dish. The Château du Clos de Vougeot in Burgundy is especially associated with the dish.