Cost Breakdown

Critical Success Points

• • Brown the bacon without burning it
• • Reduce the red wine to a syrupy consistency
• • Poach the eggs precisely (3 minutes for a runny yolk)
• • Incorporate the finishing butter off the heat to emulsify the sauce

Safety Warnings

• • Handle hot butter and reduced wine carefully to avoid splatters.
• • The poaching water is very hot; use a slotted spoon to remove the eggs safely.
• • Do not let the wine reduce too long, it can burn.