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1
Make a bouquet garni by placing the celery, thyme, bay leaf, and leek white together.
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2
Tie with twine to form a bundle.
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3
Make the beurre manie by placing 2 tablespoons of softened butter in a small bowl with the flour and mix the 2 together with your fingers until smooth.
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4
Break the mixture into pea-sized pieces and reserve.
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5
Melt the remaining 2 tablespoons of butter in a saucepot.
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6
Add the onions and cook to color lightly.
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7
Then add the wine, crushed garlic, and bouquet garni.
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8
Bring to a boil, lower the heat immediately, and simmer uncovered for 20 minutes.
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9
Lift the onions and bouquet garni out with a slotted spoon and discard.
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10
Strain the wine through a sieve and return it back to the pan.
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11
Heat until simmering.
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12
Break an egg into a teacup, and then slide it gently into the hot wine.
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13
You can poach up to 4 eggs at 1 time.
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14
Poach the eggs for 4 minutes, them lift them out with a slotted spoon.
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15
Place them on a plate and cover with aluminum foil to keep warm while poaching the second batch of eggs.
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16
Place these eggs on a plate and cover with foil as well.
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17
Add the beurre manie to the wine and bring it to a boil, stirring constantly.
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18
Season the sauce with salt and pepper.
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19
Rub 1 side of each piece of toast with a piece of garlic.
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20
Place the toast into the bottom of shallow bowls.
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21
Place 2 eggs on top of each piece of toast.
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22
Spoon the Beaujolais sauce over the eggs and serve.
