Place the shallots and butter in a pan and gently sauté for 10 minutes until soft but not browned. Add the garlic, thyme and bay leaf and cook for another 5 minutes. Pour in the red wine and vinegar, bring to the boil and simmer until the liquid has reduced by half.
Crack the eggs into 4 small cups. Bring a wide pan of water to a rolling simmer, then turn the heat off. Quickly and caref