Fried Eggs On Toast with Wine Sauce Recipe
Ingredients
| Eggs | 6 | |
| White bread slice | 6 | |
| Garlic | 1 Clove (5gm) | |
| Oil | 30 Milliliter | |
| Butter | 30 Gram | |
| Red wine | 240 Milliliter (For the sauce:) | |
| White onions | 5 Small (For the sauce:) | |
| Parma ham slice | 1 , smoked (For the sauce:) | |
| Flour | 15 Milliliter (For the sauce:) | |
| Thyme Sprig | 1 Small (For the sauce:) | |
| Bay leaves | 2 (For the sauce:) | |
| White part of 1 leek, cut into slices | ||
| Butter | 20 Gram (For the sauce:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. First prepare the sauce. Pour the wine into a small saucepan, place over a high heat and set alight; when the flame dies down, remove from heat.
2. Melt the butter in a frying pan. Fry the onions and leek. Add the diced ham, thyme and bay leaves. Sprinkle on the flour. When the ingredients start to brown, pour over the wine. Season with salt and pepper and simmer for 20 minutes.
3. Peel the garlic, cut in half and rub it on the slices of bread. Fry the bread in the oil on both sides. Remove from heat, place on a serving dish and keep warm.
4. Fry the eggs in butter, basting the yolks with a spoon to make sure they are well cooked. Season. When the eggs are fried, place them on the slices of bread. Remove the thyme and bay leaves from the sauce and pour around the toast. Serve immediately.
2. Melt the butter in a frying pan. Fry the onions and leek. Add the diced ham, thyme and bay leaves. Sprinkle on the flour. When the ingredients start to brown, pour over the wine. Season with salt and pepper and simmer for 20 minutes.
3. Peel the garlic, cut in half and rub it on the slices of bread. Fry the bread in the oil on both sides. Remove from heat, place on a serving dish and keep warm.
4. Fry the eggs in butter, basting the yolks with a spoon to make sure they are well cooked. Season. When the eggs are fried, place them on the slices of bread. Remove the thyme and bay leaves from the sauce and pour around the toast. Serve immediately.
Chef
