Eggs En Meurette

Ingredients

• 1 1/2 cups homemade chicken stock or low-sodium broth
• 1 packet powdered unflavored gelatin
• 4 ounces slab bacon, cut into lardons, small batons
• 6 ounces cremini mushrooms, caps diced and stems reserved
• Vegetable oil, as needed
• Kosher salt and freshly ground black pepper
• 2 medium carrots, 1 cut into small dice and 1 diced large, divided
• 4 ounces defrosted frozen pearl onions
• 2 medium shallots, cut into large dice
• 2 medium cloves garlic, divided
• 1 spring thyme
• 2 cups dry red wine
• 2 tablespoons unsalted butter, softened
• 1 1/2 tablespoons all-purpose flour
• 4 pieces toasted country bread
• 8 poached large eggs
• Minced flat-leaf parsley, for garnish

Directions

1. If you’re using powdered gelatin, pour the chicken stock into a measuring cup or medium bowl, scatter the gelatin across the top, and leave it to bloom. In a 3-quart saucier or saucepan, cook the bacon over medium-high heat, stirring now and then, until it has browned and is beginning to crisp, about 5 minutes. Lift the bacon out with a slotted spoon and put it on a plate, keeping the bacon fat in the pan.
2. Stir in the diced mushroom caps and cook until their moisture cooks off and they’re browned all around, about 6 minutes. If the pan starts looking dry at any time, add oil as needed. Season with salt and pepper, then move the mushrooms to the plate with the bacon and set it aside.
3. Add the small diced carrot and pearl onions to the saucier. Cook, stirring, until they are just tender, about 5 minutes, adding oil if the pan gets too dry. Transfer them to the plate with the bacon and mushrooms.
4. Put the reserved mushroom stems, large diced carrots, shallots, 1 clove garlic, and thyme sprig into the saucier. Cook, stirring, until the vegetables are just beginning to take on color; reduce the heat and/or add oil whenever needed so nothing scorches. Pour in the red wine and bring it to a simmer, scraping the browned bits from the bottom of the pan. Let it keep simmering until the wine has reduced by half.
5. While the wine reduces, work the butter and flour together until completely blended, then keep the mixture cool.
6. Add the chicken stock and gelatin to the saucier and bring everything back to a simmer. Continue cooking until the liquid has reduced by one third. Strain the sauce into a heatproof bowl, throw away the solids, and pour the sauce back into the saucier. Whisk in the butter-flour mixture, then simmer until the sauce starts to thicken and can coat the back of a spoon, about 3 minutes. If it still seems thin, reduce it longer, or whisk in more butter-flour mixture. Season with salt and pepper.
7. Return the bacon and vegetable garnishes to the sauce and warm them through. Rub the toasts with the remaining clove of garlic, then place them on serving plates. Set 2 poached eggs on each toast. Spoon the sauce and garnishes over the top, finish with parsley, and serve right away.