Eggs Bourguignonne

By corlear

Oeufs à la Bourguignonne (E.)

Ingredients

• 1 qt. red wine
• shallots
• parsley
• thyme
• bay leaf
• seasoning
• 2 oz flour butter

Preparation

Step 1

Poached or soft-boiled (mollet): In a small copper saucepan bring to a boil 1 qt. red wine containing herbs (shallots, parsley, thyme, and bay leaf) and seasoning. Strain through a cloth; boil down by ¼; and bind with 2 oz. Flour Butter. Remove from the fire and add some butter.

Arrange the eggs on buttered toast and coat with the sauce.

Note: According to local custom, the eggs are poached directly in the herb-filled wine, seasoned, and drained. The wine is strained through a cloth, reduced, bound into a sauce, and buttered. The eggs are placed on toast rubbed with garlic.