Eggs meurette
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | Eggs | |
½ | litre | Red wine; (preferably |
; Burgundy). | ||
2 | Onions | |
2 | Shallots | |
1 | Garlic clove. | |
1 | Sprig thyme. | |
1 | Bay leaf. | |
50 | grams | Butter. |
1 | Heaped tablespoon flour. | |
Salt; pepper. |
Directions
1 Peel the garlic, onions and shallots. Chop them finely and cook in a pan with the wine, thyme, bayleaf, salt and pepper, for 10 minutes. Strain the wine, then return it to the heat.
2 Break the eggs one by one into the hot wine, keeping the white and the yolk together with a spoon, as the white has a tendency to spread. Cook for 2 minutes, then slide the eggs onto a hot dish.
3 Melt the butter in another saucepan. Sprinkle in the flour, stir, then add the wine. Cook until the sauce has thickened, then pour over the eggs.
Serve immediately.
Campanile tip:
Serve the eggs with a half-slice of toast.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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