An unusual combination of eggs and red wine makes this an elegant entrée.
- Lightly brush bread slices with olive oil. Arrange on baking sheet and bake in preheated 350 F oven until lightly toasted, about 15 minutes. Remove from baking sheet.
In large skillet, cook bacon over medium heat until crisp. Drain on paper towels, crumble when cooled, set aside. Discard all but 1 tablespoon bacon drippings from pan. Add shallots. Cook over medium heat, stirring often, until softened, about 3 minutes. Add wine and increase the heat to high. Bring to a boil and cook, stirring to scrape the browned bits from bottom of skillet and until reduced to 1/2 cup. Add chicken broth and return to a boil.
In a small heatproof bowl, combine the flour and butter into a smooth paste. Whisk 1/4 cup of boiling liquid into the flour mixture and blend until smooth. Empty flour mixture into skillet and boil, whisking constantly, until slightly thickened, about 2 minutes. Add salt and pepper.
Arrange 2 bread slices each in the bottom of 4 1-cup ramekins. Divide the red wine sauce equally among the 4 ramekins. Carefully break 1 egg on top of each ramekin. Arrange the ramekins on a sheet pan and bake in the middle of preheated 350 F oven until the eggs are just set (15-20 minutes). Sprinkle with crumbled bacon and fresh herbs.