Eggs Alla bourguignonne Recipe

Boil the wine, to which the seasoning has been added, for a few minutes. Strain the wine and poach the eggs in it. Drain the egges and arrange them on croutones made from home made bread, deep fried in butter. Cover the eggs with Bourguignonne sauce made by blending butter nmixed with flour into the red wine in which the eggs were cooked.

Or:

Arrange the eggs on croutons and garnish with sauted mushrooms and small glazed onions. Cover with sauce.