Oeufs en Meurette

• 80 g (3 oz) smoked bacon
• 75 g (2¾

Cut the bacon into little lardons, saving the rind and any trimmings for the sauce. Bring the lardons to the boil in a small pan of cold water, then drain and run under a cold tap. Melt a tablespoon of the butter in a frying pan and fry the lardons until crisp and brown, then remove them. In the same fat, colour the spring onions and sugar over a high heat. Add a pinch of salt and enough water