Poached eggs in wine sauce

ELABORATION:

1. Remove the fat from the bacon and cut the meat into small strips. 
2. Peel and finely chop the shallots.
3. Peel and chop the garlic lengthwise.
4. Remove the flowers from the parsley, then finely chop the herb.

The wine sauce ('meurette'):

1. Melt 30 g of butter into a pot on a low heat. 
2. Add in the chopped shallots and the bacon.
3. Sauté for 10 minutes - do not brown.
4. Add in the red wine and 50 cl of stock.
5. Reduce by two-thirds on a low heat. 
6. Just before serving, add the parsley that has been beaten with the remaining butter into a cream. 
7. Season.

Preparation for the poached eggs:

1. Bring 25 cl of wine and vinegar to the boil in a good-size pot containing 1l water. 
2. Separately, break the eggs into a bowl.
3. Carefully place the egg into the boiling water. remove after 3-4 minutes to ensure the white doesn't become too thready. stir the liquid in a circular motion using a wooden spoon to help the egg stay compact, while the yolk remains liquid.
4. Remove the egg and dry it on kitchen roll.
5. Repeat with the other eggs (one by one).
6. Toast the slice of bread, scraping the surface with garlic. 
7. Position 2 eggs, then cover with the red wine sauce.

Suggestions:

1. The bacon can be blanched before in boiling water, prior to using it in the sauce.
2. Using just a few ingredients, its apparent simplicity makes this a genuinely unique and delicious sauce for poached eggs. 
3. That's why i can't see the need to add anything else; however, there are recipes that also include thyme, laurel leaves, wild mushrooms and onions.
4. I hope you go ahead and use this sauce with any number of other dishes.