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Ingredients
- 12 eggs
- 12 little slices qfbrtad
- 150 g lardons
- 250 g cultivated mushrooms
- 60 g butter
- 6 O g flour
- 2 , 25 l red Burgundy wine
- 2 carrots
- 3 onions
- 1 head of garlic
- salt
- pepper
- bunch of mixed herbs (parsley, thyme, bay leaf ...)
- 0 , 5 l water or chicken or veal stock
Details
Servings 6
Preparation
Step 1
Cut the onions in fine slices.
In a frying pan, fry the onions with butter until they get brown, then add the flour and cook on slow fire for a few minutes.
Add the water, salt and pepper or the chicken/veal stock. Stir until the mixture gets thicker.
Add 1.5 liter of Burgundy wine little by little and then the bunch of mixed herbs, garlic, carrots and mushrooms. Stir well.
Cook the mixture slowly for at least an hour, stiring from time to time. It must reduce by half.
Strain the sauce in order to take off the herbs and onions.
Boil the lardons and then fry them. Add them into the sauce. Keep the sauce hot.
Toast the slices of bread and rub them with garlic. Keep them hot.
Boil 75cl of red wine, break the eggs and throw them rapidly in it. Allow to cook during 3-4 minutes and then strain them.
Put 2 slices of bread per plate, put an egg on each of them. Then pour the sauce. Serve immediately.
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