Eggs in wine sauce
Instructions
Chop the leeks, onion, vegetables and place them in a saucepan with the wine.
Bring to the boil and then boil again over low heat for 15 minutes by adding herbs, sugar, garlic and pepper.
Over cooking sift the sauce and put it in a pot with 8 poached eggs and cook.
Then remove the eggs and put them on a tray.
Add the salt to the sauce, a knob of butter and the egg was slammed.
Mix well and pour the mixture over the eggs.
Ingredients and dosing for 6 persons
- 100 cl of burgundy wine
- 9 eggs
- 2 leeks
- 2 onions
- 2 carrots
- Herbs
- 1 clove of garlic
- 1 cube sugar
- 1 walnut butter
- Salt
- Pepper