Œufs à la Benoîton (Fried Eggs with a Salt Cod Gratin)

Ingredients

• 6 fried eggs
• 1 large onion
• butter
• 15 grammes flour
• 2 décilitres red wine
• 1 décilitre fish cooking liquor
• 2 potatoes
• 200 grammes cooked and flaked salt cod
• 3 anchovies
• a pinch of chopped parsley
• pepper
• fine breadcrumbs
• melted butter

Instructions

1. Fry a large very finely sliced onion in butter and sprinkle it with 15 grammes of flour.
2. Cook a moment, then moisten with 2 décilitres of red wine and 1 décilitre of fish cooking liquor and bring to the boil.
3. Add 2 hot boiled and sliced potatoes, 200 grammes of cooked and flaked salt cod, the crushed fillets of 3 anchovies and a pinch of chopped parsley; season fairly strongly with pepper.
4. Dish the mixture in a dome on a buttered gratin dish.
5. Sprinkle with fine breadcrumbs, moisten with melted butter and gratinate in a hot oven.
6. Trim 6 fried eggs neatly and arrange them around the gratin.