Poached eggs with red wine sauce

Serves: 2 – Prep time: 20 min – Cooking time: 10 min

• Equipment
• 1 saucepan
• 1 small bowl
• 1 cutting board
• 1 small sharp knife
• 1 plate
• 1 spoon
• 1 wooden spoon
• 1 fryer spoon (optional)

Ingredients:

• 2 slices Italian bread
• 1 cup (250 ml) red wine 
• 2 large eggs
• 2 tbsp (15 g) butter 
• ¼ cup (60 ml) vegetable broth 
• 1 tbsp flour
• Salt and pepper to taste
• Chopped parsley

Directions: 

1. Lightly toast the bread slices, place them on serving plates, and set aside.

For the poached eggs:

1. Pour the wine into a saucepan and take it to a boil over medium heat (5 on the cooktop) for 3 minutes. Reduce the heat to low (2 on the cooktop), and keep at a simmer. 
2. Break the first egg in a little bowl and slide it into the simmering wine. Do the same with the other one and gently poach the eggs, bringing the white around the yolk with a wooden spoon.
3. Carefully lift the poached eggs from the wine with a slotted spoon and set one on each slice of toast.

For the sauce:

1. Add the butter to the wine in the pan and mix until the butter is melted.
2. In a small bowl, whisk together the broth and flour, then add to the wine and mix.
3. Heat the mixture over low heat, stirring continually with a wooden spoon until the sauce thickens. Season to taste with salt and pepper.  
4. Coat the poached eggs with the sauce, sprinkle with parsley, and serve immediately.