Ingredients
- 3 cups red wine
- 6 eggs
- pinch of salt
- pepper
- small handful of parsley
- twig of thyme
- fragment of a bay leaf
- crushed clove of garlic
- Bourguignonne sauce
Directions
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.
Print this recipe
Submitted 6/13/05.
Source: Larousse Gastronomique
Submitted By: Jan Larson
kenenjan@santacruz.k12.ca.us
Eggs Alla bourguignonne