Serves 4: 4 extra-fresh eggs • 8 thin slices of smoked bacon • 4 slices of sandwich bread without the crusts • 40 cl red wine • 100 g butter • 1 small onion • 1 tsp. of veal stock • 1 tbsp. of white vinegar • 1 bay leaf • 1 sprig of thyme • salt and pepper

Cut the slices of bread into small cubes. 

Heat half the butter in a frying pan. Fry the bread cubes over medium heat for 2 to 3 minutes, stirring constantly, then drain the resulting “croutons” on paper towels. In another pan, lightly fry the bacon slices over high heat for 1 min on each side until crisp. Set aside.

Bring to the boil the red wine, finely chopped onion, bay leaf, thyme and a little salt and pepper, then reduce the heat and simmer for about 5 minutes until the mixture becomes syrupy. Add the veal stock, stir for 1 minute, then strain. Add the rest of the butter gradually in small chunks, whisk together and keep warm. 

Bring a large pan of water with the white vinegar to a boil. Break an egg into a cup and slide it carefully into the pan. Draw the white around the yolk with a skimmer. Allow to boil for 3 min, then drain gently on a cloth. Remove any hanging white threads. Do the same with the other eggs. Pour a ladleful of wine sauce into soup plates, place the poached eggs on top, sprinkle with the croutons and serve with the slices of fried bacon.