A Burgundy country specialty...

Oeufs en meurette

Preparation time: 10 mins
Cooking time: 25 mins

Ingredients:

2 eggs for 1 person
50g of butter
2 coffee spoons of oil
4 or 5 bacon rashers for each person cut into medium piece
parsley / thyme/ bay ( in a bouquet)
1 bottle of red wine
1 onion
1 bulb of garlic( cleaned and prepared into cloves)
salt & pepper
1 cube of beef extract or water

Put the butter and oil into a sauce pan. Once hot add the
bacon, cook until brown. The onion, garlic and the bouquet
of herbs can now be added. Pour the wine and the cube of
beef extract ( or water) into the sauce pan, and simmer for
20 mins. After the 20 mins, take the pan off the heat and
pour the sauce through the strainer into another sauce pan.
At the same time take the bacon pieces and put them with the
strained sauce. Bring the sauce back to the simmer, break
the eggs 1 by 1 into the sauce, add the salt and pepper to
taste. Keep turning the sauce until the eggs are cooked
(light boiled).

http://www.burgundy-canal.com/burgundy_cusine.html

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