Ingredients
1
750 bottle of dry Red wine (I use cabernet sauvignon)
1
Onion (peeled and chopped)
1
Shallot (peeled and chopped)
1
Garlic clove (peeled and chopped)
Directions
1.
Cook the garlic, onions, shallots, wine, thyme, bayleaf, salt and pepper in a sauce pan for about10 minutes.
2.
Strain the wine, then return it to heat.
3.
Break the eggs one by one into the hot wine.
4.
With a spoon, make sure to keep the white and yolk together.
5.
Cook for about 2 minutes
6.
Carefully take the eggs out without breaking them.
7.
Melt the butter in another saucepan.
8.
Slowly add the flour while stirring.
9.
Add the wine gradually and stir.
10.
When the sauce has thickened pour over the eggs.
12.
I like to put the eggs on a warm baguette and then put the sauce on top. Also, a slice of bacon on the side never hurts.
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