| 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.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”