You need to cook the eggs in two batches. By warming the plates, the sauce stays hot and gives you time to poach the second batch.
|2||cups beef burgundy sauce|
|½||cup cooked bacon pieces|
|Salt and pepper, to taste|
|1||tablespoon distilled white vinegar|
|4||slices country bread, well toasted|
|2||tablespoons chopped fresh parsley|
1. Set the oven at 200 degrees. Place 4 plates in the oven.
2. In a large saucepan, heat the sauce. Stir in the butter until melted.
3. In a dry skillet over medium-high heat, warm the bacon, stirring often, for 2 minutes or until hot.
4. Bring a large pot of salted water to a boil. Add the vinegar and reduce heat to a very low simmer. Crack 4 eggs into 4 small bowls. Carefully tip each egg into the simmering water. Cook for 4 minutes, or until whites solidify but the yolks are still runny.
5. Remove plates from oven. Set 1 piece of warm toast on each. Spoon some of the sauce on, leaving a small amount to spoon over the eggs. With a slotted spoon, remove eggs from the water and transfer 2 to each plate. Add remaining 4 eggs to the water, and poach as before. Remove and transfer to the plates.
6. Spoon remaining sauce on, garnish with parsley, sprinkle with bacon, salt, and pepper. Serve with a salad.
Karoline Boehm Goodnick