Poached Eggs in Burgundy Sauce, Oeufs en Meurette

In a large saucepan, bring wine to a boil with pepper, salt, sugar, soup vegetables, shallots and parsley roots and simmer at a gentle temperature for 20 min.

Strain the wine into a wide, shallow saucepan and bring to a boil.

Crack each egg individually into a mug and carefully slide into the simmering wine (Tip: Whisk the wine heartily so that a suction forms in the center.

There into it you slide the eggs. This way the eggs keep their round shape and do not fray). After three minutes the eggs poach.

Remove with a slotted spoon and keep warm. Strain the wine repeatedly.

Knead butter with flour and stir into the boiling wine. simmer all together for ten min on low heat and maybe season with a little salt, pepper and sugar.

Leave 30 grams of butter in a frying pan and roast the pearl onions in it until golden. Rub the slices of bread with the garlic and toast them in the remaining butter until golden. Divide the fried bread evenly among six plates and place two poached eggs on each, cover with the sauce and sprinkle with parsley.

The dish can also be refined with fried bacon cubes.

Serve with mushroom heads cooked in red Burgundy and the appropriate wine.

The Saône et Loire region From the Alps with its difficult stages, the peloton travels to the land of plenty, Burgundy. Gourmets love to stay here.

Burgundy is known

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