2 shallots, peeled & chopped
2-1/2 cups plus 1 tablespoon red wine
2 button mushrooms, quartered
3 slices bacon, 2 coarsely chopped plus 1 finely minced
4 slices crusty bread
3 tablespoons butter, softened
2 garlic cloves
1 bay leaf
1/2 cup chicken stock
1-1/4 tablespoons all-purpose flour
1 tablespoon red wine vinegar
4 large eggs
Preheat oven to 400F.
Lightly butter a small roasting pan.
Add shallots and bake until browned, about 45 minutes, baste them occasionally using 1/2 cup of the wine.
Transfer to a bowl.
Place mushrooms in a shallow pan and broil 5 minutes, add coarsely chopped bacon and broil 2 minutes more until browned.
Add mushroom and bacon to shallots; set aside.
Smash one clove of garlic and rub on bread slices and place on a baking sheet.
Pour 1 tablespoon of melted butter over bread.
Broil 2 to 3 minutes on each side until golden brown; set on warmed plates.
Mince 2nd garlic clove.
Melt 1 tablespoon of butter in a saucepan over medium heat.
Add finely chopped bacon and minced garlic.
Saut until slightly brown.
Increase heat to high and add 2 cups wine and bay leaf.
Boil until wine reduces in half, add chicken stock and boil 2 minutes more.
In a small bowl combine the flour and 1 tablespoon butter until well-blended.
In a shallow saucepan bring 2 cups cold water and vinegar to a boil over medium heat.
Reduce heat until water simmers gently.
Break eggs, one at a time, into a cup. Gently pour into water.
Poach eggs 2 minutes until just set.
Remove eggs with a slotted spoon and place on top of toast, keep warm.
Increase heat to high and whisk bacon/garlic/wine mixture and the floured butter into the poaching liquid.
Cook until thickened.
Pour sauce over eggs.
Top with bacon/mushroom mixture.