- 4
Ingredients
- ½ cup butter
- ½ pound bacon, cut into thin narrow strips
- 1 onion, chopped
- 1 garlic clove, minced
- 2 whole cloves
- 2 cups dry red wine
- ½ cup Chicken Consommé
- 1 lump of sugar
- salt
- freshly ground black pepper
- 1 Bouquet Garni
- 4 slices of firm white bread, crusts trimmed off
- 2 tablespoons Beurre Manié
Preparation
Step 1
Heat 3 tablespoons of the butter in a casserole and add the bacon, the onion and the garlic. Cook until they are golden. Add the cloves, the wine, the consommé and the sugar. Season with salt and pepper to taste and add the bouquet garni. Simmer over low beat for about 25 minutes.
Fry the bread slices on both sides in the remaining butter until golden and put them on a hot serving dish.
Strain the sauce into a skillet. Reserve the bacon strips. Bring the sauce to the boiling point and poach the eggs in it, pushing the whites over the yolks with a spatula. Drain the eggs and put two on each slice of bread.
Thicken the sauce with the beurre manié and pour it over the eggs.
Sprinkle with the reserved bacon strips and serve immediately.