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Poached Eggs in Red Wine Sauce

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4 tablespoons butter
pound bacon (coarsely chopped)
pound mushrooms sliced
1 large shallot (peeled and minced)
1 carrot (peeled and coarsely chopped)
1 sprig fresh thyme
1 bay leaf
5 cups Red Burgundy (or other dry wine)
1 cup Demi-Glaze
1 cups beef stock
2 teaspoons flour
8 eggs
salt and pepper to taste
4 slices bread
4 sprigs parsley or chervil


Melt 1 tablespoon butter in a skillet over medium heat. Add chopped bacon and cook until crisp, approximately 8 to 10 minutes. Transfer the bacon to a paper towel to remove grease and set aside. Add mushrooms to the skillet and cook, stirring occasionally until golden. Transfer the mushrooms to a bowl. In the same skillet melt 1 tablespoon butter. Add shallots and cook, stirring occasionally for about 1-minute. Stir in carrots, thyme and bay leaf and cook until the carrots begin to brown, approximately 8 minutes.

Increase heat to medium-high and add 2 cups wine. Cook to reduce by three-quarters, almost 25-minutes. Add demi-glaze and stock. Cook, skimming frequently for 10-minutes. Remove skillet from heat, strain sauce through a fine sieve into a small sauce pan. Combine flour and remaining butter in a small bowl, forming a paste. Whisk paste into sauce a little at a time, then simmer over medium-low heat for 2-minutes. Reduce heat to low and keep sauce warm.

Place remaining wine in a small saucepan and bring to a simmer over medium heat. Poach eggs two at a time by cracking each egg into a saucer, then carefully slipping into the wine. Using a slotted spoon, transfer eggs to a plate and cover with foil to keep warm. Repeat process with remaining eggs. Add bacon and mushrooms to sauce and season to taste with salt and paper. Divide bread between 4 plates, place two eggs on each piece, spoon over sauce and garnish. Serve immediately.

Makes 4 servings

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