Oeufs en meurette

Method

1. 1 Fry the bacon and mushrooms in butter for 8 minutes, then remove and set aside, leaving the fat in the pan.
2. 2 Sauté the shallots in the oil, sprinkle with flour and stir for 1 minute, then pour in the red wine and simmer until reduced to two-thirds.
3. 3 Lower the sauce to 85 degrees and poach the eggs directly in the wine sauce, not in water — this method gives the egg whites the characteristic dark purple color of a meurette.
4. 4 Blanch the eggs for exactly 3 minutes, then remove them using a slotted spoon, being careful not to break the yolks.
5. 5 Toast garlic-crusted bread, arrange eggs on top, then drizzle with sauce along with bacon, mushrooms, and parsley.