Eggs Poached in Red Wine

• 150 g bacon, cut into lardons
• 150 g button mushrooms, cut in half
• 1

In a frying pan, fry the lardons, mushrooms and onion in the butter until all are golden. Pour in a glass of the red wine and reduce until virtually nothing. Add the stock and reduce by half. Reserve until later, keeping it warm.

Wash the spinach well, then put in a hot, dry saucepan with only the water clinging to its leaves. Season and heat until just wilted. Put to one side and keep