Ingredients

 

1 onion
2 shallots
1 clove of garlic
A mix of parsley, thyme and bay leaf
0.33 lb of bacon
0.11 lb of butter
                                0.03-0.04 lb of flour
                                1 bottle of Burgundy red wine

 

Preparation

 

• Mince onion, shallots and garlic finely
• Cut the bacon in cubes, and brown it with the butter and the minced ingredients

• Dredge with flour and then slightly brown it
• Put the red wine on, add the mix of parsley, thyme and bay leaf, and then salt and pepper
• Cover and let it simmer on a low heat for half an hour
• You have time to prepare the croutons by toasting garlic bread
• Once your sauce is ready, you can filter it, and keep bacon and juice for later
• Poach the eggs for 3 minutes in the wine sauce. The egg white has to be well done, the egg yellow soft-boiled
• In a hot bowl, put the eggs onto the croutons, cover with the sauce after checking salt and pepper
• Serve hot, with the wine used for the sauce preparation

 

Bon appetit !

 

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