Eggs Burgundy Style

Ingredients

• 1 litre red wine
• 50 grams beurre manié (kneaded butter)
• butter
• slices of everyday bread (pain de ménage)
• 6–8 eggs
• garlic

Instructions

1. Bring 1 litre of seasoned and strongly aromatic red wine to a boil in a copper saucepan. Strain through linen and reduce by half.
2. Remove from heat and bind the sauce with 50 grams of beurre manié (kneaded butter). Finish the sauce by mounting with butter (monter au beurre) off the heat.
3. Toast slices of everyday bread and butter them, arranging them as a base on the serving dish. Poach or soft-boil the eggs as preferred.
4. Place the eggs on the buttered croûtes and coat them with the sauce.
5. Variant (local principle): Poach the eggs directly in the seasoned, aromatic wine that has been strained. Reduce, bind, and finish with butter as described. Arrange the eggs on grilled croûtes rubbed with garlic.