Eggs in Burgundian Wine Sauce

Bring the wine and stock to a slow boil in a sauté pan. Gently crack the eggs in and poach until set and yolks runny, about 2-3 minutes. Remove to a plate.

Remove any clumps of egg white and bring the stock back to a boil. Add the onion, carrot, celery, garlic, bay and thyme. Simmer until reduced by half and concentrated, about 20 minutes. While the sauce reduces, melt one spoonful of the butter in a frying pan and cook the mushrooms, about three minutes. Remove.

Add the second spoonful of butter and fry the bacon until brown. Remove the bacon with a slotted spoon and drain on paper towels. Fry the onions in the fat left in the pan until tender and golden, about 10 minutes. Drain off the excess fat and put the bacon and mushrooms back in.

Once the sauce has reduced, knead the flour and butter together to a paste. Whisk it, a piece at a time, into the simmering sauce until thick enough to coat a spoon. Strain the sauce over the garnish. Bring to a boil, and check the seasonings. Gently place the poached eggs into the sauce to reheat for a minute. Serve eggs in a wide shallow bowl with some garnish and sauce. Scatter with the fresh parsley to serve.