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1
Melt 1 tablespoon of the butter in a large saucepan.
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2
Add the onions and shallots and cook over moderate heat, stirring, until softened but not browned, about 8 minutes.
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3
Season with salt and pepper.
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4
Add the flour and cook, stirring, for 1 minute.
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5
Whisk in 1/2 cup of the wine until smooth, then gradually whisk in the remaining wine.
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6
In a square of cheesecloth, combine the juniper, parsley, thyme and bay leaf and tie with string.
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7
Add the herb bundle to the pan and simmer over low heat, skimming, until the wine has reduced to 1 1/2 cups, about 45 minutes.
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8
Pass the sauce through a coarse strainer.
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9
Meanwhile, melt 2 tablespoons of the butter in a large skillet.
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10
Add the pancetta and cook over moderately low heat until lightly crisped, about 4 minutes.
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11
Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned, about 8 minutes.
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12
Add the port and boil until almost evaporated, about 2 minutes.
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13
Stir in the wine sauce and simmer for 1 to 2 minutes.
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14
Remove the skillet from the heat and swirl in 1 tablespoon of butter, then season with salt and pepper.
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15
In a large skillet, melt the remaining 2 tablespoons of butter in the oil.
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16
Add the bread and cook over moderately high heat until browned, about 2 minutes per side.
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17
Drain on paper towels.
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18
Fill a large skillet with enough water to reach two-thirds of the way up the side.
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19
Add the vinegar and bring to a boil.
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20
One at a time, break the eggs into the bubbling water.
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21
Regulate the heat so the water barely simmers and poach the eggs until the whites are set but the yolks are still soft, 3 to 4 minutes.
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22
Using a slotted spoon, transfer the eggs to paper towels.
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23
Gently reheat the sauce and spoon it into soup plates.
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24
Add 2 bread triangles to each plate and set an egg on top of each triangle.
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25
Garnish with chives; serve hot.
