To make your own oeufs en meurette, slice an onion and 100g of mushrooms and finely chop a garlic clove.

In a frying pan, sauté 100g of bacon lardons with the onions in butter, sprinkling in some flour to coat them. This will help thicken the sauce - be sure to cook the flour through. Add 500ml of red wine – to be authentic, it should be Burgundy – and a bouquet garni to the pan. Add a teaspoon of sugar and season with salt and pepper. Let it simmer over a low heat for 30 to 40 minutes until the sauce has reduced.

In a separate pan, brown the mushrooms in butter. Add the garlic and cook for a minute more.

Cut some stale white bread into cubes and rub them with garlic before frying in butter until browned and crispy.

Add the mushrooms and garlic to the sauce to heat through while you poach the eggs. Add a dash of white wine or cider vinegar to a pan of boiling water and poach the eggs for three minutes.

Place the eggs and croutons on a plate and pour over the sauce.