Eggs in red wine sauce
For 3 persons
Preparation time : 10 min
Cooking time : 20/25 min
- 6 eggs
- 100 ml vinegar
- 6 slices of bread
- 50 g butter
Sauce :
- 3 onions
- 1 full-bodied red wine
- 150 g diced smoked bacon pieces
- 1 tablespoon flour
- thyme and bay leaf
Cut thick slices of bread, fry in butter and set aside.
Put the finely chopped onions in a cocotte with the butter and add the diced smoked bacon pieces. When golden, add a tablespoon of flour then add the wine, thyme and bay leaf, stirring all the while.
Leave the sauce to reduce until quite thick (the sauce is cooked when you can no longer smell the alcohol in the wine).
Break the eggs and poach them in simmering water containing the vinegar. Leave them for approximately 2 ½ mins then drain on paper towels.
Arrange the eggs on the slices of bread, coat with wine sauce and serve immediately.
