Poached Eggs
IN RED WINE SAUCE
Serves six
500 ml Le Grand Filou Rouge
200 g finely chopped shallots
1 bouquet garni
500 ml veal broth
1 pinch of sugar
1 teaspoon wine vinegar
100 g unsmoked bacon
4 teaspoons butter
12 eggs
Salt and pepper
Toast
Preparation
Preheat the oven to 160°C. In a small pot, reduce the red wine with half of the shallots and the bouquet garni until only a thin film of wine remains at the bottom of the pot. Add the veal broth and simmer until the mixture has a slightly creamy consistency. Season with salt and pepper. Stir in the sugar and vinegar, then strain the sauce through a fine mesh sieve. Keep warm.
Dice the bacon and blanch it: place the bacon cubes in a pot with cold water and heat until the water boils. Drain the bacon and then lightly brown it in a pan. Drain on paper towels and set aside.
In another pan, lightly sauté the remaining shallots in the butter until soft. Set aside. Add the wine sauce, bacon, and shallots to a pot and bring to a simmer.
Pour two ladles of the wine sauce into six ovenproof ramekins and carefully crack two eggs into each. Bake for 6 minutes in the oven.
Serve immediately with slices of toast.
