Lost Eggs Burgundy

A tasty warm appetizer of lost eggs served on toasted slices of white bread, topped with hot sauce.

Ingredients:

8 pcs egg 8 pcs white garlic cloves 3 pcs garlic cloves 1 pk onions 50 g butter 0.5 l red wine 1 tbsp smooth flour fresh or dried parsley bean leaf timan pepper water salt

Procedure:

1. Peeled onion and garlic finely chop and fry in butter until red
2. Pour wine over the sautéed mixture, add a cup of water, season and simmer for 5 minutes, then strain
3. Break the eggs one at a time carefully into a cup and gently pour them into the prepared boiled seasoned wine, when the eggs have settled and set in it (they must not melt!), spoon them out carefully and let the liquid boil again
4. Make a light roux with the butter and fat, add it to the sauce and bring it back to the boil, stirring constantly
5. Put the poached eggs on the toasted slices of white, put everything in a serving dish and pour the hot sauce over it.

Note:

For the preparation of the roux, see recipe: Porridge.