Poached Eggs In Red Wine Sauce

• 2 tbsp butter
• 5 oz bacon, diced
• 2 None carrots, peeled and diced
• 1 None onion, peeled and diced
• 4 None shallots, peeled and cut into wedges
• 3 tbsp all-purpose flour
• 2 1/2 cups red wine
• 1 None bouquet garni (bundle of herbs such as parsley, sage, rosemary, and thyme)
• 2 tbsp white wine vinegar
• 12 None medium eggs
• None None thyme, for garnish

1. Melt the butter in a large pan and add the bacon, carrots, onion and shallots and saute for 5 mins. Stir in the flour and cook for another minute, then gradually stir in the wine and 1/2 cup of water. Add the bouquet garni and simmer for 30 mins until the sauce has reduced slightly and the vegetables are tender.
2. Just before the sauce is ready, fill a wide pan with water and bring to a boil. Add the vinegar and gently swirl the liquid with a spoon. Reduce the heat to a very gently simmer. Poach the eggs in batches in the simmering water for 2-3 mins until cooked to your liking.
3. Remove and discard the bouquet garni from the sauce and season to taste with salt and freshly ground black pepper. Divide the sauce between 6 warmed dishes and top each one with 2 poached eggs. Serve garnished with a sprig of thyme.

butter, bacon, carrots, onion, shallots, flour, red wine, bouquet garni, white wine vinegar, eggs, thyme

Taken from recipes-plus.com/api/v2.0/recipes/18012 (may not work)