Pour the contents of
one bottle of red wine into a saucepan in which you have thrown in
the sliced shallots, ground pepper, bay leaf, sage leaf and the thyme
and reduce it by a third. Bind the sauce with the butter mixed with
the flour. Add the gravy and the lump of sugar to take away the
bitter taste. Soft-boil the eggs for 5-6 minutes.
them, after having put them under cold running water to stop the
cooking process, arrange the eggs on the bread, which has been
lightly fried in butter and coat them with the red sauce, that has
been passed through a sieve.