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.