Poached Eggs in Red Wine Sauce

Better known in France as, Oeufs en Meurette, originating in Burgundy for obvious reasons. This is a classy version of a poached egg on toast that can be used for brunch, lunch or a Sunday night supper.  A favorite of Francois Mitterrand.  Add some bacon and it's manifique'!

1 carrot diced
1 stalk celery diced
1 cup onion diced
1 oz. diced smoked bacon
2 tbls butter
1/4 cup flour
2 cups beef stock
1 tbsp tomato paste
3/4 cup red wine
1 bouquet garnie (thyme, bay, parsley)

Fry the bacon and add the onions, carrots and celery until slightly browned. Add the butter to the browned vegetables and melt, then add flour and cook over medium-low heat stirring constantly until flour begins to brown, then whisk in the beef stock. Add tomato paste, wine and thyme.  Simmer for 15 mins.  Strain the sauce through a fine mesh sieve and salt & pepper to taste.  Reheat in a clean sauce pan and serve over a poached egg on toast. Dust with Parmesan cheese if you like.

If you can afford it, poach the eggs in a bottle of red wine and strain the excess for making the sauce.  Fry a good quality bread, like brioche, in butter and serve immediately.