-
1
In a medium saucepan, combine the wine with the onion, carrot, thyme, parsley, bay leaf and garlic and bring to a boil.
-
2
Simmer over moderately high heat until reduced by half, 12 to 15 minutes.
-
3
Strain the wine through a fine sieve and return it to the saucepan; discard the vegetables and herbs.
-
4
In a small bowl, blend 4 tablespoons of the butter with the flour to form a paste.
-
5
Bring the wine sauce to a boil and whisk in the flour paste.
-
6
Simmer over moderate heat, whisking, until thickened, 2 minutes.
-
7
Season the sauce with salt and pepper and keep warm.
-
8
In a large skillet, melt 2 tablespoons of the butter.
-
9
Add the mushrooms and season with salt and pepper.
-
10
Cook over moderately high heat, stirring occasionally, until tender and browned, about 7 minutes; transfer to a large plate.
-
11
In the same skillet, melt the remaining 1 tablespoon of butter.
-
12
Add the bacon and cook over moderately high heat, turning once, until browned but not crisp, about 3 minutes; transfer to the plate.
-
13
Add the pearl onions to the skillet and season with salt and pepper.
-
14
Cook over moderate heat, stirring occasionally, until tender and golden, about 5 minutes; transfer to the plate.
-
15
Keep warm.
-
16
Bring a large, deep skillet of water to a simmer over moderate heat.
-
17
Crack the eggs into a small bowl, one at a time, and carefully slide into the simmering water.
-
18
Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 4 minutes.
-
19
Transfer the poached eggs to paper towels to drain.
-
20
Arrange the toasts on plates, set the eggs on top and spoon the red wine sauce over the eggs.
-
21
Scatter the mushrooms, bacon and pearl onions around the plate, garnish with chervil sprigs and serve right away.
