Œufs au Chambertin (Eggs en Cocotte in Chambertin Red-Wine Sauce)

Ingredients

• eggs
• sauce Vin rouge made with Chambertin
• salt

Instructions

1. Prepare a sauce Vin rouge with Chambertin.
2. Put enough of the sauce into each cocotte for it to come one third of the way up the sides.
3. Bring the sauce to the boil at the corner of the stove.
4. Break the eggs onto the boiling sauce and season with a grain of salt.
5. Set the cocottes, as they are filled, into a sauté pan of boiling water and poach the eggs.
6. Glaze quickly at the last moment.