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1. Begin by separating the eggs. Place the yolks in a separate dish for later use, and whisk the whites together with about a tablespoon of cream or milk and the Herbs of Province mixture to your liking. Soak the bread in the mixture.
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2. Put the oven on broil and the bacon on a rimmed cookie sheet. Position the cookie sheet about 4 inches from the coil. They will spend 2 minutes under the broiler. Then flip them. You want them cooked but not crunchy. They need to be soft and pliable.
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3. Place a skillet on med/low heat with a dab of butter and oil. When skillet is hot place the bread in the skillet next to each other. Let it cook for about 30 seconds to 1 minute before flipping. You want the bread to begin to brown just a little. After flipping pour remaining egg white mixture over the top of the two pieces of bread, connecting them. Wait a minute or so and then flip again.
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4. Form the bacon into a circle and place in middle of the bread to make a little circle. Then place the egg yolks in the middle of the bacon circles. Though bacon is delicious. The main purpose for the bacon is to keep the yolks from rolling off the bread into the skillet. Next drape the cheese over the top of the bacon, covering the yolks.
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5. Now pour the wine into the skillet and cover. The wine should steam immediately, melting the cheese, cooking the yolks and preventing the bottom of the toast from burning. This should take about 30 seconds to 1 minute.
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6. Last, if you so desire, add some hot sauce before plating. This recipe can be cut down by changing all the main ingredients to 1 instead of 2. I've been playing with this recipe for a couple of years. If you have any suggestions please post them. Have fun.
