1. Lightly fry 25 g each of finely chopped onion and lardons of bacon in oil.
2. Drain off the oil, moisten with 25 ml vinegar, add 25 g sugar and boil until reduced by half.
3. Moisten with 50 ml jus lie and finish with a little creme fraiche, yogurt or cream.
4. Place 2 soft-boiled eggs per portion on a blinis, coat with the sauce and serve.