Oeufs en meurette

• 2 slices bacon per person, cubed
• 2 oz (50 g) butter

Fry the bacon in the butter and oil in a pan. Add the garlic, onion and bouquet garni. Add the wine and boil for 15 to 20 minutes.

Remove the bacon and strain the sauce. Return the sauce to the pan and add the bacon. Poach the eggs in the sauce.

Serve the eggs on slices of bread fried in pork or goose fat. Cover with the sauce and bacon cubes.