Poached eggs and wine sauce

Ingredients (2 Portions):

- 1 shallot

- 1 knob of butter

- 50 cl of red wine

100 g of bacon

- 15 cl of veal stock

- vinegar

-2 eggs (large)

salt and pepper

Chop very finely shallot.

In a saucepan and melt the walnut butter and let it come back for a few minutes shallot over low heat.

- Add over 50 cl of red wine. Then add the 15 cl of veal stock. Leave on low heat about 20 min.

- In a frying pan, brown the 100 g bacon for about 5 minutes, but be careful: do not grill them!

- 5 min before removing the wine sauce from the heat, stir in the bacon.

After 20 minutes, remove the sauce from the heat and set aside.

-

In a saucepan, boil water with a dash of vinegar . Microwavable Microwave Shrink wrap a bowl, break 1 egg and wrap it in the water and keep it round or use a wooden spoon to create a whirlpool. boiling water and gently pour the egg. Let it poach for 2 to 3 min by correcting its shape with a spoon.

- Repeat the operation with the second egg.

- Take 2 cassolettes: drop -y your poached eggs and sprinkle liberally with our wine sauce and bacon.

To taste with good toast or not ... To grill and go is too good