Recipe of eggs to beaujolaise microwave

A little more dishes with eggs made in the microwave, although on this occasion we will use a little traditional cuisine, the greater part of this recipe is microwave.

Ingredients (for four people):

c. 600 BC wine beaujolaise
1 medium onion, chopped
1 clove garlic, crushed
1 tablespoon butter
1 ramito of herbs (thyme, laurel, celery, leek)
4 eggs
Beurre maníe (+ 1 tablespoon flour mix 15 grams of butter)
1 spoonful of chopped parsley
Salt
Pepper

Preparation:

To begin the preparation on the stovetop for stove or traditional cuisine. Take a pan, put the wine and take it to the stovetop until that the wine should be reduced to a little more than half their volume.
While in a container suitable for microwave, put onion, garlic and butter, lid and kitchen for four minutes at 100 percent. Add the small wine ramito herbs and cooking uncovered for another five minutes to one hundred per cent. Removed, strain and becomes a pan or pot more boy.
Casca the eggs on a plate, click the egg yolks and carefully move them to the pot, cooking for about three minutes to fifty percent. Let stand 3 minutes, remove them without breaking them, cut the egg to give a good presentation and put one in each dish (hondo). Reserve
In the pot adds the beurre maníe, kitchen for three minutes at 100 percent, you stir every minute until the sauce thickens, is seasoned with salt and pepper to taste and salsea eggs, above sprinkle with chopped parsley and you can accompany them with toasted bread box.