1Small chopped sweet onion
2 cups dry or semi-sweet red wine
8 fresh large eggs
1 table spoon all-purpose flour
2 table spoon sweet butter
1 cup sliced mushrooms
Salt and ground black pepper to taste
4 slices fresh bread toasts
Add chopped onion to wine and bring to boiling point. Boil 5 min.
Break eggs one at a time into a non stick pan and add hot wine. Bring wine to simmering point. Cover, remove from heat and let it stand for 6 min. Remove eggs from wine with slotted spoon. Keep warm.
Strain wine. Blend flour with butter and add to vine. Stir and cook until sauce is medium thickness. Add mushrooms, salt and black pepper to taste.
Top each toast with poached egg and pour wine-mushroom sauce on top