Huevos en meurette, un plato francés de huevos escalfados en salsa de vino tinto

Eggs can be prepared in countless ways, from poaching, one of the lightest options, to scrambled eggs with butter. Within this variety, French cuisine stands out for its sauces and for creating exquisite dishes with humble ingredients, according to MasterClass.

Eggs meurette, also known as eggs bourguignonne, is a hearty dish reminiscent of beef bourguignon. Both use wine, one of France's most iconic products, and according to Serious Eats, they highlight the full body of red wine from the Burgundy region. The sauce includes pearl onions, mushrooms, and a touch of bacon, and is served on toasted garlic bread that soaks up the juices.

Fans of North African shakshuka or Mexican huevos rancheros will find here a rich sauce that transforms the egg, sometimes a simple side dish, into a complete meal. It makes a delicious breakfast or lunch, but not too heavy.

According to The New Yorker, it's worth knowing the history of the dish and its variations. Traditionally prepared by French peasants, it also has roots in palace banquets. In restaurants, it's common to poach the eggs separately in water for aesthetic reasons: according to the journal Physiology and Behavior, we eat first with our eyes.

Poaching eggs in water and then placing them in the sauce preserves their white color and allows them to absorb the sauce's flavor. In the United States, many people aren't used to seeing eggs as a dark red mass, and the transition can take some getting used to.

The most authentic version is simple: reduce a bottle of red wine with onion, bacon, and mushrooms, quickly poach the eggs in the sauce, and serve them on a slice of crusty bread. The depth of flavor achieved is remarkable for such a simple preparation.