Eggs in cocotte à la Bordelaise

4 eggs

1 garlic clove (minced finely)

3 small shallots (chopped very finely)

250 ml/ 1 cup red Bordeaux wine

2 tbsp unsalted butter

1/2 tsp granulated sugar

1/2 garlic glove (for rubbing)

Salt & black pepper for seasoning

Preheat oven to 210°C/ 400 F

For the sauce:

In a saucepan, melt the butter, add minced garlic and shallots, fry for 3-4 minutes, until slightly golden and soft. Add the wine, 1/2 tsp sugar and leave to reduce by half on a medium to low heat (this should take approx. 6-8 minutes).

To make:

Rub the inside of the ramekin/ cocotte/ oven-proof pot with the garlic clove and crack the eggs into the recipient. Pour piping hot Bordelaise sauce onto the eggs, season with salt and pepper, and place in oven for 5-7 minutes, until the eggs are poached (you want your eggs slightly runny).

Serve immediately with grilled bread. To add extra flavor, rub the remaining garlic clove on the bread.

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