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Directions
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Toast each slice of bread and rub with the halved clove of garlic while warm.
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Preheat the oven to 350u00b0F. Cook the bacon in a large skillet over medium heat until browned and crisp.
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Drain on paper towels. Crumble when cooled and set aside. Pour off all but 1 tablespoon of the bacon fat
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from the skillet and add the minced garlic and the shallots. Cook over low heat, stirring often, until
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softened, 2 to 3 minutes.
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Pour in the wine and increase the heat to high. Bring to a boil and cook, stirring to scrape the browned bits
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from the bottom of the skillet, until reduced to 1/2 cup. Pour in the chicken stock and bring back to a boil.
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Use a fork to blend the butter and flour into a smooth paste in a small heatproof bowl. Whisk about 1/4 cup
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of the boiling liquid into the bowl and blend until smooth. Empty the bowl into the skillet and boil,
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whisking constantly, until slightly thickened, about 2 minutes. Season with salt and pepper.
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Arrange 2 bread triangles in the bottom of 4 individual 1-cup casserole dishes or ramekins. Pour a quarter
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of the red wine sauce over the bread and carefully break 2 eggs on top. Arrange the dishes on a sheet pan
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and bake in the middle of the oven until the eggs are just set, 18 to 20 minutes. Sprinkle with fresh herbs
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and the crumbled bacon. Serve hot.
