Fry 4 rounds of bread.
Poach 4 eggs in 1/2 bottle of red wine (can use 3/4 cup port, claret or burgundy with 1 & 1/4 cup of water).
Place eggs in oven to keep warm. Fry one medium sized onion until golden, add 1 or 2 dessertspoons of flour, stir, then add wine sauce and cook until thickened. Serve eggs on round of bread and cover with wine sauce.
Source: contributed by Mrs. Ian Wall in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (Adelaide: n.d. [late 1960s?]), p.5.
Poach 4 eggs in 1/2 bottle of red wine (can use 3/4 cup port, claret or burgundy with 1 & 1/4 cup of water).
Place eggs in oven to keep warm. Fry one medium sized onion until golden, add 1 or 2 dessertspoons of flour, stir, then add wine sauce and cook until thickened. Serve eggs on round of bread and cover with wine sauce.
Source: contributed by Mrs. Ian Wall in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (Adelaide: n.d. [late 1960s?]), p.5.
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