Poached Eggs in Red Wine Sauce | Saveur

Ingredients

• 4 Tbsp. butter, softened
• 1⁄4 lb. slab bacon, coarsely chopped
• 1⁄2 lb. small white mushrooms, sliced
• 1 large shallot, peeled and minced
• 1 medium carrot, peeled and coarsely chopped
• 1 sprig fresh thyme
• 1 bay leaf
• 5 1⁄4 cups French red burgundy or other dry red wine
• 1 cup demi-glace
• 1 3⁄4 cups beef stock
• 2 Tbsp. flour
• 4-8 eggs
• Salt and freshly ground black pepper
• 4 slices bread, preferably pain brioche, crusts removed, lightly toasted
• 4 sprigs fresh chervil