Dice the bacon and blanch it in boiling water for 3 minutes. Drain and dry on paper towels. Melt the butter in a medium saucepan and cook the bacon until golden, stirring occasionally. Sprinkle with the flour, and cook for 1 minute. Add the wine, sugar, nutmeg and thyme. Season with pepper and bring to a boil. Reduce heat and simmer for 20 minutes. Season with salt. Serve with soft-boiled or poached eggs on toast or with poached fish.
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3/4 lb smoked bacon
1 tbsp flour
1 1/2 cups dry red wine
2 tbsp unsalted butter
1 tsp sugar
2 thyme sprigs
1/4 tsp ground nutmeg
salt, pepper
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15
mn
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25
mn
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Taste the sauce before adding salt as the bacon is quite salty.
