Ingredients
Ingredients (serves 4):
1 or 2 eggs per person
100 g of bacon (or bacon) smoked
100 g mushrooms Paris
1 onion
1 clove of garlic
1 tablespoon flour
50 cl of red wine (I prefer red wine 2/3, 1/3 water)
1 bouquet garni
1 square sugar
butter
Salt and pepper
And old slices of stale bread for croutons
Preparation
Cut the bacon into cubes, chop the onion and mushrooms and chop the garlic.
Fry the mushrooms in a little butter in a pan.
In another pan, fry the bacon and onions with a little butter (if necessary). Sprinkle onions and bacon with the flour and stir until flour blondisse.
Add wine, bouquet garni, mushrooms, garlic and sugar. Salt and pepper.
Cook over very low heat for 45 minutes. The sauce should be smooth.
Before serving fry the croutons in a little oil or butter (light version, broil in the oven) and scrape lightly with garlic.
Just before sitting down to eat, poach the eggs in a large saucepan of simmering water slightly vinegary.
In a plate, place croutons, poached eggs on top, top with sauce …. and enjoy!
