Eggs in Red Wine Sauce

By corlear

Oeufs Bourguignons

Preparation: 10 minutes
Cooking: 45 minutes

Ingredients

• 2 tbsp. (1 oz.) butter
• 3 small onions
• 3 tbsp.ftour
• 1 3/4 cups red Burgundy
• salt
• pepper
• sugar
• 6 eggs
• 6 slices bread

Details

Servings 6

Preparation

Step 1

Melt the butter in a saucepan. Cook the finely chopped onions to a golden colour. Add the flour and continue to cook and stir for 5 minutes. Then add the wine, salt, pepper and a pinch of sugar and simmer for about 15 minutes. Press through a sieve or a little vegetable mill and return to the pan over a low flame. Poach the eggs in the sauce, keeping them rather soft.

Place the eggs on squares of bread fried in butter, on a platter. Pour over the sauce and serve.