Poached Eggs in Red Wine Sauce (Oeufs en Meurette)

Ingredients

• 12 ounces thick-cut bacon, chopped
• 2 sprigs of thyme, leaves stripped and chopped
• 8 ounces mushrooms, sliced
• 1 pound medium carrots, peeled and cut into ½-inch chunks
• 12 ounces frozen pearl onions, thawed
• 2 medium cloves garlic
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2½ cups dry red wine
• 2½ cups beef broth
• 1 tablespoon white vinegar
• 8 eggs
• 2 tablespoons unsalted butter, melted
• 2 tablespoons all-purpose flour
• Chopped parsley, for serving
• Toasted bread, for serving