6 slices white bread
2 onions, sliced into rings
1 garlic clove
3 rashers bacon, sliced
2 tbs butter
2 tbs flour
3 cups dry red wine
1/4 c vinegar
2 tbs flour
1/4 c milk
Cook bacon in a saucepan without any fat. Discard fat, saving
tbs and cook the chopped onion and the garlic in it until onion is
soft. Add the wine, the herbs, salt, pepper and nutmeg. Cover and
simmer 25 minutes.
Toast the bread in a skillet in butter and oil. Set aside.
together 1 egg with salt, flour and milk to make a frying batter.
Dip onion rings in the batter and fry them. Set aside.
Poach the eggs in 6 cups water and the vinegar for 3 minutes.
them warm in salted water.
Strain wine sauce and add to it a mixture of 1 tbs butter and
tbs flour to thicken it over medium heat. Stir in the bacon.
Arrage 1 piece of bacon on top of each toast, top it with 1 poached
egg and decorate with the onion rings.
Pour sauce around toast and drizzle some on top of egg.
rest of the sauce separately.
16 big fresh eggs
One bottle of red Burgundy
50 g butter
150 g diced bacon
200 g mushrooms
200 g small white onions
16 slices toast rubbed with garlic
750 cl chicken stock
3 cl Marc de Bourgogne
Brown the diced bacon. Add the onions and continue to fry until
translucent. Drain off excess fat. Cover with chicken stock
and leave to simmer. Sauté the mushrooms in butter, drain them and then add them to the bacon and onion. Season with salt
and pepper, then leave to cook. Remove the mushrooms and bacon, and keep warm. Reduce the sauce by ½. Poach the
eggs in the wine, and remove them when cooked. Place the cooked eggs on warm plates. Put the bacon and mushrooms
back into the sauce and bring to the boil. Add the wine the eggs were poached in, and the Marc de Bourgogne to the
reduced sauce and stir. Pour the sauce over the eggs and serve with the garlic-flavoured toast.