Poached Eggs In Red Wine Sauce - cooking recipe

Ingredients

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

Preparation

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.
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.
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.