Eggs in Red Wine Sauce (Meurette)

Name: Eggs in Red Wine Sauce (Meurette)
Ingredients: 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; pepper; Chopped fresh parsley for garnish

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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

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