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Eggs, Maconnaise

Heat two tablespoons melted butter in a small saucepan, add six finely chopped shallots and gently brown for four minutes, stirring meanwhile; add a tablespoon flour, stir well while heating for one minute, pour in one gill red claret and let reduce to half the quantity, then add a gill demi-glace, half teaspoon each chopped parsley and chives, a saltspoon chopped tarragon, mix well and let boil for ten minutes. Carefully crack twelve fresh eggs in a baking dish, season with half teaspoon salt and two saltspoons pepper, pour the sauce over the eggs, set in the oven for six minutes, remove and serve.