1 Small packet of Italian pancetta – 150 gr. Lardons in France
1 Small onion diced
2 Garlic cloves minced
150 Gr. mushrooms, cleaned and sliced thick
2 Tablespoon All purpose flour
1 Bay Leaf
1/2 Teaspoon Sugar
1/2 Teaspoon parsley
1 1/2 Cup Burgundy Wine
3/4 Cup Beef Broth
In a large, non-stick skillet add lardon pieces and fry over medium-high until crisp (5 min). Remove bacon and dry on paper towels. Drain most of the fat from the skillet. Add the onions and minced garlic to the remaining bacon grease in the skillet and sauté over medium-high heat until soft and just starting to brown (2-3 min). Add sliced mushrooms and sauté until they begin to soften (2-3 min). Sprinkle flour over the vegetables and stir to coat evenly. Reduce heat to medium and cook 1-2 minutes until the flour begins to turn a golden brown.
Add the bay leaf, clove, sugar, parsley, and pepper. Mix well. Pour in the red wine and beef broth, scraping up any stuck bits as the liquid sizzles. Return the cooked bacon to the pan. Over medium – high heat, bring the mixture to a boil. Reduce the heat to medium-low and simmer, uncovered until the sauce is thick, approximately 20 minutes, stirring occasionally.
Bring the water and vinegar to a boil in a large saucepan, reduce heat to medium to maintain a steady simmer, but not a rolling boil. Break one egg into a small bowl.
Using the back of a wooder spoon, create a whilpool in the boiling water by stirring quickly in one direction. Slide the egg from the bowl into the center of the whirlpool. Poach the egg for 2 to 3 minutes, until the white is firm, but the yolk still gives to the touch.
Remove the egg using a slotted spoon and place on a paper towel to drain.
Continue with the remaining eggs.
You can serve the eggs directly on the plate or prepare toast which you place in the middle of the plate. Cover with the wine sauce and place a poached egg on top.
Serve with a green salad and of course, a glass of Burgundy !