French breakfast "Egg with wine sauce"

200 ml red wine

120 ml vinegar

50 g smoked bacon

2 eggs

2 slices corn

1 shallot

1 denticle garlic

1/2 head onions

1 tablespoons flour
some flour to choose? we'll show

thyme

black pepper

salt

This recipe combines just two popular French dishes - poached eggs and wine sauce "Merett."

Finely chopped bacon, chopped shallots and onions polukolechkami normal (thin), garlic, chop, put everything in a deep frying pan and fry over medium heat for about 10 minutes until translucent onion, then add the flour and mix everything well, pour the wine, pepper and salt , stir and simmer, covered for 20 minutes on low heat.

Carefully without damaging the yolk, break an egg into a separate container (if multiple eggs, each split into separate), approximately 2 liters of water bring to a boil in a saucepan, add? cup of vinegar, bring to a boil (weak), a spoon to mix the water so that the center has a funnel in the center of the funnel to pour the egg, boil for 1-2 minutes and get with a slotted spoon, put on a paper towel.

Breakfast is served in French "Egg with wine sauce" so bread fry in a dry frying pan, top with egg, pour prepared sauce and garnish with a sprig of thyme.