Sorry.

This is Alex today I am in the one year and I just made on millet eggs in wine reduction sauce.

Japanese Thai Chili Wayne Villa for a small village.

Beautiful one.

And we're going to see a friend of mine.

His name is Patrick Video and makes a great one and organic wines by going fights.

But when we soon when they have to do something dumb, Vertical on the regime Put reading the good if more returning chardonnay.

It's been a lawfully over export.

Typical export shred.

No foul on the Big Cray Access Review Committee instruction.

Oh, okay.

Good.

Used in one flash.

Come on, let's do it.

Taste one.

The thing is, I'm not usually a big fan of white wine, but I reckon this one is really like flavor fool and full of difference.

Man, that's fair way on the one yard, we're gonna make some F or millet as known as merit eggs or eggs and wine souls.

But I reckon I'm gonna give it a nice Japanese twist Place a few suspenders are back with the others in boiling water.

Took them about 5 to 8 minutes and then rinse them under cold water in a frame bad out of two slices of bacon and cook them until they're nice and crispy.

I tipped the fat of the bacon because it's basically pure gold and pure flavor.

Finally, great half a carrot and a shallot.

Now add greater talent and the great center.

Now we're gonna use some red wine to deglaze the pan.

Basically, the glazing is like a French bushworld, but in fact it means releasing all the juices from the bottom of the way.

Reduce the one by half to concentrate the flavors, and also to make the texture more therapy at a bit of brown sugar.

Season with salt and Pippa right?

The wine is reducing gently.

Let's prepare the garnish.

A carrot, a spring onion, chili, a button, mushroom, a few sprigs of meat.

But the garnish is ready.

The bacon's already cooked and the wine sauce is ready to now.

All we need to do is maybe the most difficult part of this dish, making the eggs place a good amount of water in a saucepan and bring it to a rolling boil.

So to make this process off, poaching the egg more you can add a bit of sort and also a bit of upper side of it again.

Cut off the heat and gently pull the egg in the world.

Let it sit in it for about 3 to 4 minutes.

Cooking time is now over 50.

Egg was a slotted spoon.

Look at this.

You now have a popper posting, right?

Well, we need to do now is together everything in a boat and make it looks nice.

A bit of the red wine reduction on the bottom, the soba noodles on top and then the garnish Mushrooms, carrots, spring onions, cheese in a few minutes, please.

Really, really Gently place the poached egg in the center, wrinkly with schism seeds.

The head winds sources at the bottom, but on the top you don't need a source because the guilt is basically the cells.

It will trickle down and make everything go bonkers.

Oops.

I forgot to become so just a few bacon bits underside to give it some nice crispiness me some nice saltiness as well.

And this is what you get.

A deer.

That's it.

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