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Ingredients
- 6 x Large eggs
- 6 slc White bread
- 2 x Onions
- 1 x Garlic clove
- 3 x Rashes bacon
- Â Â Parsley, thyme, spring onion
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 3 c. Dry red wine
- Â Â Salt, pepper and nutmeg
- 1/4 c. Vinegar
- 1 x Egg
- 2 Tbsp. Flour
- 1/4 c. Lowfat milk
- Â Â Oil
Directions
- Slice the onions and chop the center rings Cut in 2 each bacon rash. Cook bacon in a saucepan without any fat. Throw away fat,saving 1 tbs and cook the minced onion and the garlic in it till onion is soft. Add in the wine, the herbs,salt, pepper and nutmeg. Cover and simmer 25 min. Toast the bread in a skillet in butter and oil. Set aside. Stir together 1 egg with salt, flour and lowfat milk to make a frying batter. Dip onion rings in the batter and fry them.Set aside. Poach the Large eggs in 6 c. water and the vinegar for 3 min. Keep them hot in salted water. Strain wine sauce and add in to it a mix of 1 tbs butter and 2 tbs flour to thicken it over medium heat.
- Stir in the bacon. Arrage 1 piece of bacon on top of each toast, top it with 1 poached egg and decorate with the onion rings. Pour sauce around toast and drizzle some on top of egg. Serve the rest of the sauce separately.
- This is a recipe from ELLE magazine, fiches de cuisine
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