Œufs à la Bourguignonne (Eggs in Red Wine Sauce)

Ingredients

• eggs
• 1 litre red wine
• seasoning and aromatics for the wine
• 50 grammes beurre manié
• butter
• croûtes of household bread
• butter for the croûtes

Instructions

1. Boil 1 litre of red wine, seasoned and strongly aromatised, in a copper pan.
2. Strain it through a cloth and reduce it by half.
3. Thicken with 50 grammes of beurre manié.
4. Off the fire, finish the sauce with butter.
5. Grill and butter croûtes of household bread and set the eggs on them.
6. Coat the eggs with the sauce.