Eggs meurette

Yield: 4 servings

Measure Ingredient
4 \N Eggs
½ litre Red wine; (preferably
\N \N ; Burgundy).
2 \N Onions
2 \N Shallots
1 \N Garlic clove.
1 \N Sprig thyme.
1 \N Bay leaf.
50 grams Butter.
1 \N Heaped tablespoon flour.
\N \N Salt; pepper.

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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