"Spooky" Eggs

What's better than bacon and eggs for breakfast? Poaching the eggs in a bottle of red wine. France gains another point with the brunch classic Oeufs en Meurette. Toasty country bread, rich red wine and butter sauce (add some onions and foie gras) and thick lardons (lardons!) of bacon.
Bonus points is that this dish generally looks unappealing and kind of like bloody body parts. Perfect October Halloween brunch idea.