Oeufs en meurette

Not able to get this recipe out of my head since my arrival from France, I knew my only salvation would be to share with everyone reading this exceptional recipe of the classic French dish, oeufs en meurette. Amusez-vous, de jouir et de manger!

Ingredients:
6 large eggs
A bottle of red wine
Salt, pepper, parsley, thyme
57 g onions and/or shallots
25 g of corn flour
50 g of butter
6 pieces of toast pasted with garlic

Heat the red wine in a saucepan until it is simmering. Poach the eggs in the wine for a few minutes. When the eggs appear to be ready, remove them from the liquid and put aside. (5 minutes)
With the remaining sauce, add the herbs, hashed onions and shallots. Add half of the butter and flour, then whisk the sauce, add the the rest of the butter. (5-10 minutes)
Keep simmering the sauce until it reduces and thickens.
Drain the mixture and then reheat this time adding some diced vegetarian bacon if desired.
When serving, place the poached eggs on pieces of garlic pasted toast and pour the sauce on top (the more sauce, the better!).

Bon Appettit!