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Eggs in Meurette



Simmer bacon, garlic, onions, and shallots until translucent.
Add the flour and cook for a few minutes.
Add the wine and mix well.
Salt and pepper to taste.
Let cook at a simmer for about 30 minutes.
When the dish is ready to be served, poach the eggs for 2 minutes.
Toast the bread.
Serve the dish with the sauce over the eggs and toast.