3/4 bottle red wine
2 onions, chopped
2 carrots
4 garlic cloves, crushed
1 leek, white portion
Aromatic herbs
1 bay leaf
1/4 tsp thyme
1 teaspoon sugar
3 tablespoons cognac
1 tablespoon butter
1 tablespoon flour
salt and pepper, to taste
4 poached eggs
4 slices toast

Place the wine and chopped onion, the crushed garlic cloves, carrots, the herbs, the leek, laurel, sugar, salt and pepper in a pot, and let simmer for 15 minutes. Strain the liquid and it more than 6 cups are left, reduce the liquid by further simmering until you have 6 cups. Heat the cognac, and sprinkle the cognac over the hot wine mixture. Work the butter into the flour, to make a paste, and ad it, little by little to the liquid mixture, mixing as you go.

Boil for three minutes and add salt and pepper to taste. Place the poached eggs on the toast, and cover with sauce.