Eggs In Red Wine Sauce

Directions

1. Remove the rind from the bacon and cut into small pcs
2. Peel and finely chop the shallots
3. Peel the 2 garlic cloves and cut them lengthways
4. Remove the parsley leaves and chop finely
5. Heat 2 tbsp (30 g) butter in a skillet over a low heat
6. Add in the minced shallots and the bacon
7. Soften without browning for 10 min
8. Add in the stock and 2 c. (50 cl) of red wine
9. Reduce by 2/3 over a low heat
10. Just before serving, add in the minced parsley and whisk in the rest of the softened butter
11. Adjust the seasoning with salt and pepper
12. Bring 1 qt (1 liter) water, 1 c. (25 cl) wine and the vinegar to boil in a large saucepan
13. Break each egg separately into a bowl
14. Carefully place 1 egg into the boiling water and let it poach for 3-4 min. To avoid leaving too many strands of egg white in the pan, you can use a wooden spoon to stir circles in the water and make it swirl. Which way the egg will stay in one piece in the middle of the water
15. Remove the egg and drain it on a paper towel
16. Repeat these steps for each of the Large eggs
17. Toast the slices of bread and rub them with garlic
18. Put 2 poached Large eggs on top and cover the Large eggs with the red wine sauce