Name: Eggs Meurette
Ingredients: 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.

The two theologies thus conceive the plan of salvation in quite different terms. One makes salvation depend on the work of God, the other on a work of man; one regards faith as part of God's gift of salvation, the other as man's own contribution to salvation; one gives all the glory of saving believers to God, the other divides the praise between God, who, so to speak, built the machinery of salvation, and man, who by believing operated it.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Eggs		Campanile	4	servings

INGREDIENTS

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.

INSTRUCTIONS

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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