Eggs poached in Navarrouge Wine with rashers of Bacon, Mushrooms and Potatoes

• 1 bottle Navarrouge
• 8 Organic Eggs, preferably no more than a day old
• 4 slices Brioche, cut into large circle and toasted
• 8 slices Millionaire's Bacon, cut in half
• 1 c. Parisian Mushrooms, cut in half and sautéed
• 8 each Fingerling Potatoes, boiled, cut and sautéed
• 1 c. Demi Glace
• 4 T. Sweet Butter, preferably French

Directions:

Put the entire bottle of wine in a non-reactive heavy gauged saucepan. Find four small bowls and crack two eggs per bowl. Drop each set of eggs into the boiling red wine. While they are cooking mix your sautéed mushrooms, bacon and potatoes with the demi glace. Bring to a boil, add a ladle full of red wine and all the butter. Arrange the toasted brioche in the center of a warm plate. Top with both poached eggs and cover in sauce.

Chef Notes:

To make this dish from scratch would be a long process. It would be a multi paged rather complicated recipe to make at home. If you are feeling like cooking for two to three days just to make breakfast than attempt this recipe from the very beginnings, the demi glace. Demi glace is made from slowly cooking small pieces of veal shinbones in a moderate oven for four hours, or until brown. Then combining the bones with wine, garlic, carrots, celery, onions, thyme, bay leaf, peppercorns, fresh tomatoes and cold water and simmering for usually two days. Straining the resulting stock, adding more wine and another reduction and further cooking it on the edge of a burner, skimming the sediment off as they rise to the top, till it is sauce consistency. I suggest buying the brioche and using concentrated demi glace, which is available at better grocery stores.

Chef François de Mélogue

Note: Millionaire's Bacon is a special we serve at Brewery Gulch Inn in Mendocino. Regular good quality bacon can be substituted.

Parisian mushrooms are the common brown mushroom found in your super or farmers' markets.