Poached Eggs with Red Wine Sauce
This dish can be made up to 8 hours ahead. If you have poached the eggs ahead of time, cover with water and refrigerate them separately from the sauce. Before using the poached eggs, quickly immerse them in a large skillet of simmering water until just heated through, about 1 minute. Remove with a slotted spoon, and drain on paper towels. Wrap fried bread rounds loosely in foil and keep at room temperature.