Poached eggs in red wine sauce

Name: poached eggs in red wine sauce
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 4 slices bread; chicken broth tablet; 50 g mushrooms little; 25 g butter; 80 g lean bacon cubes; 35 g flour; 1,5 dl Red wine; salt and pepper; vinegar dash; 4 Eggs; 3 twigs parsley

A tasty French recipe. The lunch contains the following ingredients: meat, bread, chicken stock, mushroom (small), butter, low-fat bacon, flour, red wine, salt and pepper, vinegar (dash), eggs and parsley.

Ingredients

Kitchen Stuff

paper towel

Directions

Preheat the oven to 175 ° C or gas oven 3.
Cut the crusts of slices and toast the bread in the oven for approx.
5 minutes.
Pour the bouillon tablet into 3 dl of boiling water and allow to cool.
Mushrooms with kitchen paper and cut into quarters.
Melt butter on low heat in saucepan.
Add mushrooms and 50 g of bacon and let it simmer gently.
Take the pan of fire and stir in flour.
Put the pan back on low heat and let it cook for about 2 minutes with constant stirring.
Add stirring for a dash of wine and stock.
Continue stirring until lightly bound sauce has formed.
Season the sauce with salt and pepper.
Stir out the rest of the bacon in a dry frying pan.
5 Dl bring water to the boil (do not boil).
Add vinegar.
Break 1 cup above each cup.
Eggs one by one slowly slide into water (no more than 2 at a time).
Then with two tablespoons of egg in water together and poached in about 4 minutes.
Parsley chopped coarsely.
Using a skimmer, scoop eggs from poaching liquor and place on hot toast.
Sauce over eggs.
Garnish with fried bacon and parsley..