- 1 onion
- 1 clove garlic
- 3 1/2 ounces [100 g] lean salt pork
- 1/4 cup [60 g] butter
- 1 tablespoon [8.75 g] flour
- 10 ounces [310 mL] red Beaujolais wine
- 1/4 cup [60 mL] broth or meat gravy
- Freshly ground pepper
- 1 bay leaf
- 1 parsley sprig
- 4 slices bread
- 4 eggs
- Salt
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- Really finely chop onion; reverve.
- Peel and mince garlic clove; reverve.
- Cut salt pork into tiny cubes.
- Melt butter into a saucepan.
- Brown salt pork cubes into melted butter until golden; remove and reserve salt pork cubes.
- Brown chopped onion and minced garlic into melted fat.
- Stirring, sprinkle mixture with flour.
- Pour in red wine and broth or meat gravy.
- Sprinkle to taste with freshly ground pepper; add already tied together bay leaf and parsley sprig.
- Cover and slowly simmer sauce for approximately 25 minutes over low heat, stirring every once in a while.
- Strain sauce over a frypan, pressing.
- Lightly brown slices of bread into remaining butter, melted; transfer onto individual heated plates.
- Bring sauce to a boil.
- Break one egg at a time into a laddle and slowly slide each egg into just boiling sauce; poach eggs for 3 minutes.
- Using a slotted spoon, remove eggs from liquid; arrange onto bread slices.
- Reheat reserved salt pork cubes into sauce.
- Lightly salt, then evenly pour sauce over each egg.
- Serve immediately.
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