Combine the shallots, wine and thyme in a sauté pan and bring to a boil, then turn the heat down to a simmer.
Crack the eggs into the pan with the wine and gently poach for 2 to 3 minutes, or until the whites are set. Remove with a slotted spoon to a tea towel to dry.
Meanwhile, boil the wine until it is reduced to 1/4 cup. Strain.
Return the reduction to a saucepan and heat over low heat. Whisk in the butter, 1 tablespoon at a time. Season to taste with salt and pepper.
Place the salad greens or toasted brioche on a plate, top with the eggs and garnish with the bacon and sauce.
1 large shallot, minced
1½ cups good red wine
1 sprig thyme
6 eggs
½ cup (1 stick) butter
Salt and pepper
4 strips of bacon, diced and cooked
Salad greens or 6 slices of brioche, toasted
1½ cups good red wine
1 sprig thyme
6 eggs
½ cup (1 stick) butter
Salt and pepper
4 strips of bacon, diced and cooked
Salad greens or 6 slices of brioche, toasted
This article appears in Nov 1-30, 2008.