-By May 2012 Member Spotlight Jeff Pratt

Yield: Serves 4 as an appetizer or 2 as a light entree


  • 1 cup strong chicken stock
  • 1 cup pinot noir
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 shallot, minced
  • 1 small carrot,peeled, small dice
  • 1 rib of celery, small dice
  • pinch black pepper
  • 1 TBSP soft butter
  • 1 TBSP Flour
  • 4 Eggs
  • 2 cups pinot noir to use as poaching liquid
  • 4 Baguette Slices, toasted
  • 3 slices thick cut bacon, ½ inch pieces, cooked crisp
  • 8oz small mushrooms, sautéed in the bacon fat


  • Bring the wine, stock, herbs, and vegetables to a boil, reduce 50%, strain.
  • Work the butter and flour into beurre manié, whisk into the sauce and return to the fire until thickened.
  • Heat the remaining wine and use to poach the eggs to the desired doneness.
  • Plate the eggs on top of the toasted baguette, dress with sauce and garnish with the mushrooms, bacon and a fresh herb sprig.