- Peel and chop the carrot
- Put the chopped carrot and shallots in the sauce pot
- Cover with water and cook until the water is completely gone
- Mash the cooked shallots and carrots and put them back in the pot.
- Pour in the wine over the cooked carrots and the shallots.
- Bring to a boil and let simmer for 5 minutes.
- Crumble the honey cake and stir into the wine.
- Take the butter and swirl it in bit by bit till the sauce is formed.
- Strain, add salt and pepper to taste and set aside to keep warm.
- Toast the slices of bread and spread on some mustard.
- Boil the water and vinegar in 6 quart pot.
- Break an egg into a small cup or ramekin
- When the water is barely simmering, pour the egg gently into the hot water.
- The water should not boil but simmer.
- As the egg goes into the water take a slotted spoon and swirl around each egg so the white gets as close to the yolk as possible.
- Then, with the slotted spoon, gently turn the egg over.
- Let the eggs cook for about 1 to 2 minutes. The yolk should still be liquid.
- Remove the poached eggs with a slotted spoon and place on a clean towel to absorb the excess liquid.
- Remove any excess pieces of egg white and place on the toast.
- Pour the warm red wine sauce in a soup bowl and place the toast with the egg on top into the bowl.
- Add salt and fresh ground pepper and serve hot.
- 6 Farm Fresh Eggs
- 1/2 L. Red Burgundy Wine
- 5cl. Cassis Black Current Liqueur
- 125gr. Carrots
- 1 Shallot
- 25gr Honey Cake pain d'épices
- 50gr Cold Butter
- Salt & Pepper
- 2 L.Water
- 25cl Apple Cider Vinegar
- 6 Slices of French Bread
- Dijon Honey Mustard
- 3 bowls
- 1 slotted spoon
- 1 strainer
- 1 potato masher
- 1 shallow, 6-liter pot
- 1 sauce pot