Oeufs Poches A la Bourguignonne
|Sweet white wine||500 Milliliter|
|Demi glace||250 Milliliter (Hot)|
Trim the crust off the bread.
Heat 2 tbsp (30 ml) of butter in a skillet and fry the bread to a golden on each side.
Heat the wine to boiling in a sauce pan.
Poach the eggs in the wine.
Place 2 eggs on each bread crouton and reserve hot.
Strain the wine.
Heat the remaining butter and add the flour.
Cook 2 minutes over low heat.
Add 1 cup (250 ml) of wine; simmer for 2 minutes.
Whip in the demi-glace; simmer until sauce thickens.
Pour the sauce over the eggs and serve very hot.