Oeufs en Meurette

Name: Oeufs en Meurette
Ingredients: Clarified butter; 6 large shallots, peeled, each cut into 3; 3 slices fat bacon, cut 1/2-inch pieces; 3 cloves garlic, crushed, plus 2 cloves for browning bread; 3 tablespoons all-purpose flour (1 1/2 ounces); 1 14 cups Burgundy (12 fluid ounces); 1 cup beef bouillon (8 fluid ounces); 1 lump sugar; Bouquet Garni (1 bay leaf, 4 sprigs parsley, 1 sprig thyme, 3-inch piece celery), tied with string, or if using dried herbs, tie in muslin bag; Freshly ground salt; Freshly ground black pepper; 3 tablespoons red wine vinegar; 3 tablespoons butter (1 3/4 ounces); 4 slices white bread, cut in rounds; 4 eggs; Freshly chopped parsley