Oeufs En Meurette
Clarified butter as needed
6 lrg shallots peeled, each
cut into 3 pieces
3 slc fat bacon cut 1/2" pieces
3 garlic cloves crushed, plus
1 1/2 cups Burgundy - (12 fl oz)
1 sugar lump
Pour 1 1/2 ounces of clarified butter into a pan and heat until smoking, about 400 degrees. Add the shallots and stir briskly. Add the bacon and brown lightly. To this mixture, add the crushed garlic cloves. Stir in the flour and cook until golden brown, about 4 minutes. Add all of the Burgundy and whisk in off the heat.
Pass the sauce through a sieve and scrape every last drop of it through. Return to a clean pan and allow to cook gently. In a skillet cook the garlic in a little clarified butter to release the natural juices. Drop the rounds of bread into the garlic butter and add a little more clarified butter, if necessary. Fry until crisp and golden brown.
Prick the wide end of the eggs with an egg pricker or needle and lower them into a pan of boiling water with a wire basket. Count 10 seconds and remove the eggs and break them into a cup. Take the water off the boil and add a pinch of salt and the eggs. Raise the heat and gently poach the eggs. Meanwhile remove the fried bread rounds from their pan and place in heated serving dishes or small bowls.
Recommended drink: A good dry red wine.