Poached eggs in a red wine sauce - you can make most of this dish ahead, then assemble before serving
Want to see what this recipe costs at different supermarkets? Compare in one place here:
Substitute the lardons with chopped streaky bacon.
As an appetiser, it is served plain on crisp roûtes, allowing one egg per person. As a main course serve two eggs each, with a green salad and a baguette to soak up the rich sauce.