Eggs in red wine sauce

Ingredients

Directions

1. 1

   Peel and finely dice the carrots and onion. Peel the shallots and quarter them lengthwise. Wash herbs and shake dry. Cut bacon into small cubes

2. 2

   Melt butter in a pot. Fry the bacon, carrots and diced onion for about 2 minutes. Add flour and sweat for 1-2 minutes. Deglaze with 100 ml water and wine. Add tarragon, parsley and thyme, except for 4 stems for garnishing, tie together with kitchen string and add to the pot. Season with salt and pepper. Simmer at low heat for about 30 minutes

3. 3

   In the meantime, heat 400 ml water with vinegar in a small pot until just before boiling. Put 1 egg in a small bowl. Use a whisk to create a whirl in the water. Add the egg from the shell to the strudel and poach for 2-3 minutes. Lift the egg out of the pot with a skimmer and drain on kitchen paper. Poach the rest of the eggs in the same way. Line a baking tray with a damp tea towel. Place eggs on top and cover with another damp cloth. Keep warm in a preheated oven (electric cooker: 50 °C/ circulating air: 35 °C/ gas: see manufacturer)

4. 4

   Remove the herb bouquet from the sauce. Season the sauce with salt, sugar and pepper. Arrange sauce with eggs on plates and garnish with thyme stems