Title: Eggs Meurette
Categories: Campanile
Yield: 4 servings

4 Eggs
1/2 l Red wine; (preferably
; Burgundy).
2 Onions
2 Shallots
1 Garlic clove.
1 Sprig thyme.
1 Bay leaf.
50 g Butter.
1 Heaped tablespoon flour.
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.