This is a traditional recipe from the region of Burgundy which has come highly recommended by Bertrand Ambroise to accompany his fabulous wines. To give you a helping hand – we decided to translate it for you!
Serves six people
- 1 bottle of Bourgogne Hautes Côtes de Nuits Bertrand Ambroise!
- 50g of margarine or butter
- 2 tablespoons of plain flour
- 100g of bacon cubes / lardons
- 1 onion
- Salt and Pepper
- Herb sprigs (thyme, bay leaves, parsley)
- 12 eggs
- Garlic croûtons
- In a casserole dish, melt the butter / margarine over a strong heat, and add in the onion, (cut into quarters), and the bacon.
- When they are well browned, lower the heat, remove them from the casserole dish and put them to one side.
- Put the flour in the casserole dish while stirring it vigorously with a wooden spoon.
- Add the wine and 1/4 of a litre of hot water while whisking to avoid a lumpy consistency.
- When the mixture comes back to the boil, add the salt, pepper, herbs, bacon and onion.
- Cover and leave to simmer for at least 2 hours.
- Just before serving, turn the heat back up beneath the casserole dish and break the eggs straight into the sauce and cook for about 3 minutes, (time depends on whether you prefer your eggs soft or hard).
- Serve immediately with the garlic croutons.