Eggs en Meurette Poached Eggs in Red Wine Sauce Recipe

Ingredients

• 1 1/2 cups homemade chicken stock or low-sodium broth
• 1 packet (1/4 ounce; 7g) powdered unflavored gelatin (only if chicken stock is low in gelatin or store-bought; see note)
• 4 ounces slab bacon (115g), cut into lardons (small batons)
• 6 ounces cremini mushrooms (170g), stems reserved and caps quartered
• Vegetable oil, as needed
• Kosher salt and freshly ground black pepper
• 2 medium carrots (3 ounces/85g each), 1 cut into 1/2-inch dice and 1 cut into 1-inch pieces, divided
• 4 ounces defrosted frozen pearl onions (115g; about 40 small), see note
• 2 medium shallots, cut into roughly 1-inch pieces
• 2 medium cloves garlic, divided
• 1 sprig thyme
• 2 cups dry red wine (475ml)
• 2 tablespoons unsalted butter (30g), softened
• 1 1/2 tablespoons all-purpose flour
• Pinch sugar (optional)
• 4 pieces toasted country bread
• 8 poached large eggs
• Minced flat-leaf parsley, for garnish

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