6 slices bacon, chopped

1 onion, finely chopped

1 clove garlic, finely chopped

1 carrot, diced (small dice)

1 stalk celery, diced

1 bay leaf

1/2 teaspoon (2.5 ml) dried thyme

1 cup (250 ml) red wine

1 cup (250 ml) chicken broth

20 pearl onions, blanched for 2 minutes in boiling water, then peeled

1/2 lb (227g) white button mushrooms, quartered

3 tablespoons (45 ml) olive oil

ml (2 tablespoons) butter, softened

2 tablespoons (30 ml) flour

1 tablespoon (15 ml) white vinegar

4 eggs

4 slices of toasted bread, crusts removed

Salt and pepper

Chopped fresh parsley for garnish

In a saucepan, brown the bacon. Add the onion, garlic, carrot and celery. Sauté until the vegetables begin to brown. Add the bay leaf, thyme, wine and broth. Cover and simmer 15 minutes.

In a skillet, sauté onions and mushrooms in the oil until the moisture in the mushrooms has evaporated, about 5 minutes. Add to the previous mixture.

In a bowl, thoroughly blend the butter and flour. Whisk in the saucepan. Stir constantly until the sauce thickens, about 2 minutes. Season with salt and pepper. Keep warm.

In a bowl, thoroughly blend the butter and flour. Whisk in the saucepan. Stir constantly until the sauce thickens, about 2 minutes. Season with salt and pepper. Keep warm.

In a large saucepan, simmer the water with the vinegar. Break 2 eggs in 2 saucers. Slide the two eggs in the water and poach for about 3 minutes or until the desired doneness. Blot the eggs on paper towels.

Place the toast on plates and drizzle with the sauce. Place a poached egg on each toast. Garnish with chopped parsley.

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