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1
Pour 1 1/2 ounces of clarified butter into a pan and heat until smoking, about 400 degrees.
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2
Add the shallots and stir briskly.
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3
Add the bacon and brown lightly.
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4
To this mixture, add the crushed garlic cloves.
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5
Stir in the flour and cook until golden brown, about 4 minutes.
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6
Add all of the Burgundy and whisk in off the heat.
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7
Add the bouillon and stir thoroughly.
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8
Now add the lump of sugar, for luck.
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9
Pop in the bouquet garni, salt and pepper and simmer for 1 1/2 hours.
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10
After 1 hour add the red wine vinegar.
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11
At the end of 1 1/2 hours, add 1-ounce fresh butter to the sauce.
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12
Pass the sauce through a sieve and scrape every last drop of it through.
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13
Return to a clean pan and allow to cook gently.
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14
In a skilled cook the garlic in a little clarified butter to release the natural juices.
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15
Drop the rounds of bread into the garlic butter and add a little more clarified butter, if necessary.
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16
Fry until crisp and golden brown.
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17
Prick the wide end of the eggs with an egg pricker or needle and lower them into a pan of boiling water with a wire basket.
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18
Count 10 seconds and remove the eggs and break them into a cup.
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19
Take the water off the boil and add a pinch of salt and the eggs.
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20
Raise the heat and gently poach the eggs.
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21
Meanwhile remove the fried bread rounds from their pan and place in heated serving dishes or small bowls.
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22
With a slotted spoon remove eggs from water and place each on a piece of garlic bread.
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23
Pour the sauce around the egg, leaving some white showing.
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24
Garnish with parsley.
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25
Recommended drink: A good dry red wine
