Poached Eggs with Red Wine Sauce – He Wines She Dines

Ingredients

• 2 cups water
• 1/4 cup veal demiglace (such as D’Artagnan)
• 2 cups of dry red wine (such as Burgundy)
• 1 cup chopped tomato
• 2 shallots, thinly sliced (about 3/4 cup)
• Bouquet garni: 5 flat-leaf parsley sprigs, 1 thyme sprig, and 1 fresh bay leaf, tied securely with butcher’s twine
• 1 (6-ounce) bacon slab, cut into 1/2-inch cubes (about 1 1/4 cups)
• 1 teaspoon unsalted butter, softened
• 1 teaspoon all-purpose flour
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 8 poached eggs
• 8 white bread slices (such as Pepperidge Farm), cut into 3-inch rounds and sautéed in butter and oil until browned
• 2 tablespoons finely chopped fresh flat-leaf parsley