Oeufs en Meurrette

 6 eggs
 6 slices white bread
 2 onions, sliced into rings
 1 garlic clove
 3 rashers bacon, sliced
 green onion
 2 tbs butter
 2 tbs flour
 3 cups dry red wine
 1/4 c vinegar
 1 egg
 2 tbs flour
 1/4 c milk

Cook bacon in a saucepan without any fat.  Discard fat, saving 1
 tbs and cook the chopped onion and the garlic in it until onion is
 soft.  Add the wine, the herbs, salt, pepper and nutmeg. Cover and
 simmer 25 minutes.

 Toast the bread in a skillet in butter and oil. Set aside.  Stir
 together 1 egg with salt, flour and milk to make a frying batter.
 Dip onion rings in the batter and fry them. Set aside.

 Poach the eggs in 6 cups water and the vinegar for 3 minutes. Keep
 them warm in salted water.

 Strain wine sauce and add to it a mixture of 1 tbs butter and 2
 tbs flour to thicken it over medium heat.  Stir in the bacon.

 Arrage 1 piece of bacon on top of each toast, top it with 1 poached
 egg and decorate with the onion rings.

 Pour sauce around toast and drizzle some on top of egg.  Serve the
 rest of the sauce separately.

Serves 8:
  16 big fresh eggs
  One bottle of red Burgundy
  50 g butter
  150 g diced bacon
  200 g mushrooms
  200 g small white onions
  16 slices toast rubbed with garlic
  750 cl chicken stock
  3 cl Marc de Bourgogne

  Brown the diced bacon. Add the onions and continue to fry until translucent. Drain off excess fat. Cover with chicken stock
  and leave to simmer. Sauté the mushrooms in butter, drain them and then add them to the bacon and onion. Season with salt
  and pepper, then leave to cook. Remove the mushrooms and bacon, and keep warm. Reduce the sauce by ½. Poach the
  eggs in the wine, and remove them when cooked. Place the cooked eggs on warm plates. Put the bacon and mushrooms
  back into the sauce and bring to the boil. Add the wine the eggs were poached in, and the Marc de Bourgogne to the
  reduced sauce and stir. Pour the sauce over the eggs and serve with the garlic-flavoured toast.