Civet of Eggs (Stew of Eggs)


civet of eggs

civet with avocado Civet of Eggs (literally Stew of Eggs)

Serves 2IMG_3491




I’m going back to my French heritage which includes memories of eggs cooked in France lightly based on the same idea of our possibly original American popular brunch dish featuring Eggs Benedict with Hollandaise Sauce; only the civet has the French twist of including red wine. So, I was hungry for a lighter dinner one night and I thought of this recipe on which to dine.  It was delicious.  Give it a try for breakfast, lunch or dinner.



  1. 4 eggs
  2. 2 Tblsp. olive oil
  3. 3 onions, thinly sliced
  4. 2 Tblsp. water
  5. 4 pinches of sugar
  6. 1 Tblsp. balsamic vinegar or any aged vinegar you have
  7. 3 Tblsp. red wine
  8. S&P to taste



  1. Heat the oil in a nonstick sauté pan.  Add the onions, stirring, over high heat till they are nice and brown. Turn heat to medium-low, add the water and sugar and simmer the onions for 15 minutes.
  2. Add the vinegar and cook till it evaporates.
  3. Add the wine and some S&P to taste.
  4. Break the eggs, one by one, in a cup and slip each one individually on top of the onions.
  5. Place a cover on the pan and still over medium-low heat cook until eggs are done to your taste.  Watch carefully to see that they don’t get overdone. S&P if you wish the tops of the eggs.
  6. Divide the egg stew between two plates and serve immediately with some crusty French bread.


I added some Parmesan on top (an Italian addition) and placed some sliced avocados on the side, but you can also add some sautéed mushrooms as a topping and freshly sliced tomatoes as a side garnish.  This is a very versatile dish and is fun to serve and eat.


In conclusion, I would like to tell you of another truly excellent French egg dish called “Oeufs en Meurette” (eggs poached in a red wine sauce). This is a timelier dish to make; however you can make it, including the poaching of the eggs, the day before serving.  It is so delicious, that I feel that it’s worthwhile spending the time making it in a proper fashion.  However, the recipe I gave you is in essence a bit of a quickened version of the Oeufs en Meurette.


For easy access and printing of this and past recipes, visit Margot’s blog  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID.

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