Skip the hollandaise, and cover your poached eggs with a rich red wine sauce instead:
Bouquet garni: 5 flat-leaf parsley sprigs, 1 thyme sprig, and 1 fresh bay leaf, tied securely with butcher’s twine1 teaspoon all-purpose flour8 white bread slices , cut into 3-inch rounds and sautéed in butter and oil until brownedWhisk together 2 cups water and demiglace in a large nonreactive saucepan over medium until demiglace dissolves, about 2 minutes. Stir in wine, tomato, shallots, and bouquet garni.
While wine mixture reduces, heat a medium skillet over medium-high. Add bacon, and cook, stirring often, until lightly browned, 5 to 6 minutes. Transfer to a paper towel–lined plate to drain. Stir together softened butter and flour in a small bowl until smooth to make a beurre manié. Bring reserved wine mixture to a simmer over medium, and gradually whisk in beurre manié. Cook, whisking constantly, until sauce is thick enough to coat the back of a spoon, 1 to 2 minutes. Remove from heat; stir in cooked bacon, and season with salt and pepper.
To serve, place 1 poached egg on each fried bread round; spoon about 2 1/2 tablespoons wine sauce over each egg. Sprinkle evenly with parsley, and serve with remaining wine sauce. In the early years, F&W had a distinct French bent to it, especially in the recipes. Anne Willan, founder of the prestigious École de Cuisine la Varenne in France, expounded the virtues of cooking with wine and shared a recipe for classic oeufs pochés en meurette, a Burgundian preparation reminiscent of eggs benedict, with egg-topped buttered toast rounds.
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