Oeufs en Meurette

Method

1. Cook the bacon in a skillet over medium heat for about 8 minutes until crispy, then remove and set aside, leaving the rendered fat in the pan.
2. Add the mushrooms to the skillet with the bacon fat and sauté over medium-high heat for 10 minutes until golden and any released moisture has evaporated.
3. Pour the red wine sauce into the skillet with the mushrooms, stir to combine, and simmer over low heat for 15 minutes until the sauce is slightly reduced and coats the back of a spoon.
4. While the sauce simmers, bring a shallow pan of water to a gentle simmer and carefully poach the eggs one at a time for approximately 3 minutes each until the whites are set but the yolks remain soft.
5. Return the crispy bacon to the skillet with the mushroom and red wine sauce and stir gently to incorporate all components.
6. Arrange the poached eggs on warmed plates, spoon the red wine sauce generously over each egg, and serve immediately.