Oeufs en Menurette

Breakfast this morning, well brunch, because it took way too much time to be breakfast. Oeufs en Menurette or Eggs in red wine sauce.

These were complicated, taken straight from a recipe in the Martha Living January issue.  Bacon was fried, then mushrooms and cipiolini onions sauteed in the bacon fat. YUM.  Eggs were poached in red wine and vermouth.  The final product was divine!!  Very worthy of the two hours that I spent making them, sipping coffee, and playing on the computer.