![eggs](images/eggs.jpg)
Serves 4
- 4 eggs
- 1 clove of garlic
- 2 shallots
- 40g salted butter
- 30g plain flour
- 50cl red wine
- 200g Lardons
- 4 slices of bread
- 5cl red wine vinegar
1. Peel and finely chop the garlic and shallots.
2. In a saucepan, melt the butter, add the garlic and shallots. Cook for 2 minutes.
3. Add the flour and stir for 2 min. Pour in the red wine and whisk to remove any lumps. Add the fried lardons. Leave to simmer for 30 minutes over low heat.
4. Brown the lardons in a frying pan. Toast the bread.
5. Bring a pan of water with a teaspoon of vinegar to the boil, crack the eggs and gently add them to the pan to poach. Leave to cook for about 3 minutes and then remove them with a slotted spoon.
6. Put a slice of toast topped with an egg on each serving plate and cover with the wine sauce and lardons. Season with salt and pepper and enjoy immediately.