A pleasing dish, especially with a salad of lamb’s lettuce. Chic and typically Burgundian.
Preparation: 20 minutes
Cook: 35 minutes
Recipe: Albert Roux
1 bottle of Pinot Noir
60g unsalted butter, plus 60g clarified butter
20g plain flour
1 bouquet garni
6 crushed peppercorns
Salt and pepper
4 round pieces of coarse white bread
1 tbsp groundnut oil, plus more for the lardons
12 baby onions, peeled
Pinch of sugar
100g bacon lardons
2 tbsp chopped parsley leaves
Bring the wine to the boil in a sauté pan. Crack each egg into a cup and carefully drop it into the wine. Poach the eggs, then carefully lift them out with a slotted spoon and drain on kitchen paper. Trim off the straggly edges, cover with a damp cloth and keep at room temperature. Strain the wine through a sieve.
In a saucepan, heat 30g of the butter, stir in the flour and cook gently for two minutes. Take the pan off the heat and gradually add the wine in which you poached the eggs, whisking all the time. Still whisking, return the pan to a low heat and bring to the boil. Add the bouquet garni and crushed peppercorns and simmer for 30 minutes.
Take the pan off the heat and pass the sauce through a sieve, then gradually whisk in the remaining 30g of butter. Season to taste and keep warm.
To clarify butter, heat it gently into a small saucepan. When the foaming stops, skim off any foam and pour it slowly into the dish, stopping before the milky solids at the bottom (throw these away). Heat it in a frying pan and fry the bread until golden on both sides. Place on a wire rack.
Meanwhile, heat the oil in a frying pan, then add the onions with the pinch of sugar and some salt. Fry until caramelised. Add a little water, cover and cook gently for 15 minutes until glazed. Separately sauté the lardons with a little more oil until golden, then drain the excess fat.
Place two eggs on each crouton and set in the centre of each plate. Heat up the sauce, adding the baby onions and lardons, and pour it generously over the top and around, sprinkle with parsley and serve.
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