Œufs à la Condé (Eggs with Red-Bean Purée and Bacon)

Ingredients

• eggs
• purée of red beans
• 2 thin slices of grilled lean bacon
• 2 spoonfuls sauce au Vin rouge
• 10 grammes butter

Instructions

1. Spread a light layer of red-bean purée over the bottom of the dish and lay on 2 thin slices of grilled lean bacon.
2. Break the eggs onto this garnish.
3. Sprinkle with 2 spoonfuls of sauce au Vin rouge and add 10 grammes of butter divided into small pieces.
4. Cook in the oven.