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1
In a large heavy skillet cook the bacon over moderately low heat, turning it, until it is crisp, transfer it with a fork to paper towels to drain.
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2
In the fat remaining in the skillet cook the onion over moderately low heat, stirring, until it is softened.
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3
Add the garlic and mushrooms and cook the mixture, stirring, until almost all the liquid the mushrooms give off is evaporated.
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4
Add the flour and cook the mixture, stirring, for 3 minutes.
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5
Whisk in the wine and the stock, both heated, and salt and pepper to taste, bring the mixture to a boil, whisking, and simmer it, stirring occasionally, for 15 minutes.
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6
The sauce may be made 1 day in advance and kept covered and chilled.
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7
Reheat the sauce before using it.
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8
Divide the sauce among 6 well-buttered individual gratin dishes, break 2 of the eggs gently into the sauce in each dish, and dot the eggs with bits of butter.
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9
Crumble 1 slice of the bacon over each dish, put the dishes in a large baking pan, and add enough hot water to the pan to reach halfway up the sides of the dishes.
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10
Bake the eggs in a preheated 350 degree oven for 12 minutes, or until the whites are just firm, sprinkle them with the parsley, and serve them with the gougeres.
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11
Preheat oven to 375 degrees.
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12
Lightly grease 2 baking sheets or line with parchment paper.
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13
Stir Gruyere into pate a choux and arrange level tablespoons about 1-inch apart on baking sheets.
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14
Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 30 minutes, or until puffed, golden, and crisp.
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15
Gougeres keep, chilled in sealable plastic bags 2 days or frozen 1 week.
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16
Reheat gougeres, uncovered in a preheated 350 degree oven 10 minutes if chilled or 15 minutes if unthawed frozen.
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17
In a heavy saucepan bring water to a boil with butter and salt over high heat and reduce heat to moderate.
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18
Add flour all at once and beat with a wooden spoon until mixture pulls away from side of pan.
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19
Transfer mixture to a bowl and with an electric mixer on high speed beat in 4 eggs, 1 at a time, beating well after each addition.
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20
Batter should be stiff enough to just hold soft peaks and fall softly from a spoon.
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21
If batter is too stiff, in a small bowl beat remaining egg lightly and add to batter a little at a time, beating on high speed, until batter is desired consistency.
