In a sauce pan on medium heat, bring the sauce to a slow boil.
Add the nutmeg, red pepper flakes, and stir.
To poach the eggs:
Place each egg in a ramekin
In a small saucepan place 1" of water, salt and vinegar and slowly bring to a temperature of 180'F.
Carefully swirl the water and slide each egg in to the water. continue to gently swirl a few more times. Cook for about 4 minutes for a medium yolk.
Once the sauce is thoroughly heated, transfer ¾ cup of sauce to each bowl.
Remove egg from water with a slotted spoon and gently slide an egg into each bowl.
Sprinkle with basil strip and red pepper flakes.
Enjoy with plenty of crusty bread.