Ingredients

Method

In a large, wide saucepan or deep skillet, bring 4 inches of water and the white vinegar to a gentle simmer. Carefully crack each egg into a small cup or ramekin, then slide the eggs, one at a time, into the simmering water. Poach the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny. Use a slotted spoon to remove the eggs from the water and transfer them to a plate lined with paper towels. Keep the eggs warm while you prepare the sauce.

In another saucepan, combine the red wine, broth, onion, and garlic. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the liquid is reduced by half.

In a separate skillet, cook the bacon or pancetta over medium heat until crispy. Transfer the bacon to a plate, reserving the fat in the skillet. Add the mushrooms to the skillet and cook until tender and golden. Set aside.

In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until the mixture is golden and bubbly. Gradually whisk in the reduced wine mixture, stirring constantly to prevent lumps. Bring the sauce to a boil, then reduce the heat and simmer for 5-10 minutes, or until the sauce is thickened and glossy. Season with salt and pepper to taste.

5. To serve, place a slice of toasted bread on each plate. Top each slice of bread with a poached egg, then spoon the mushroom and bacon mixture over the eggs. Pour the red wine sauce over the top and serve immediately.