Ingredients

Method

1. 1

   Pour the red wine into a saucepan and bring it to a gentle simmer.

2. 2

   Carefully poach the eggs in the simmering red wine for 3-4 minutes, until the whites are set but the yolks remain runny.

3. 3

   Remove the poached eggs with a slotted spoon and place them on a tray lined with paper towels to drain. Keep them warm.

4. 4

   Strain the poaching wine through a fine-mesh sieve into a bowl to remove any egg residue.

5. 5

   Pour the strained wine back into the saucepan. Add the minced shallots, thyme, parsley stems, peppercorns, and mushroom trimmings.

6. 6

   Bring the wine mixture to a boil and let it reduce by half.

7. 7

   Strain the reduced wine sauce through the sieve again, discarding the solids.

8. 8

   Return the sauce to a clean pan. Stir in the crème de cassis to balance the acidity.

9. 9

   To thicken the sauce, whisk in the beurre manié bit by bit until the sauce is smooth and coats the back of a spoon.

10. 10

    Remove the sauce from the heat and whisk in the 100g of butter, a few pieces at a time, to create a glossy, emulsified sauce.

11. 11

    While the sauce is finishing, prepare the garnish. Sauté the lardons, pearl onions, and button mushrooms in a separate pan until cooked and golden. Toast the bread slices and rub them with the garlic cloves.

12. 12

    To serve, place a slice of toasted bread in the bottom of each bowl. Place a warm poached egg on top.

13. 13

    Generously spoon the red wine sauce over the egg.

14. 14

    Arrange the cooked lardons, mushrooms, and pearl onions around the egg. Serve immediately.