Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the minced shallots and cook, stirring, until translucent and soft, about 3–4 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Deglaze and reduce

Stir in the tomato paste and cook 1 minute. Pour in the red wine and add the bay leaf and thyme. Bring to a simmer and reduce gently until wine is reduced by about half (about 12–15 minutes).

Finish sauce

Add the stock and simmer 5 minutes. Whisk the remaining 1 tablespoon butter with the flour to form a paste (beurre manié) and whisk into the sauce to slightly thicken. Simmer 2–3 minutes. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Keep warm over very low heat. Remove bay leaf and thyme sprigs before serving, or leave thyme leaves in if preferred.

Mushrooms & Bacon

Cook bacon

In a large skillet over medium heat, add the bacon lardons. Cook until browned and crisp in places, about 6–8 minutes, stirring occasionally. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pan.

Sauté mushrooms

Increase heat to medium-high and add 1 tsp olive oil plus 1 tbsp butter to the skillet with the bacon fat. Add sliced mushrooms in a single layer and let them sear without moving for 2 minutes, then stir and cook until golden and any released liquid has evaporated, about 4–6 minutes total. Season with 1 tsp salt and 1/2 tsp black pepper. Return the cooked bacon to the pan, toss with mushrooms briefly, then transfer to a bowl and keep warm.

Croutons & Garnish

Make croutons

Preheat oven to 375°F (190°C). Toss the cubed bread with 1 tablespoon olive oil and 1 teaspoon melted butter to coat evenly. Spread on a baking sheet and bake 8–10 minutes, tossing once, until golden and crisp. Remove and toss with 1 teaspoon sherry or red wine vinegar and chopped parsley and chives. Set aside.

Eggs & Plating

Poach eggs

Bring a wide shallow saucepan of the 6 cups water to a gentle simmer (small bubbles). Add 1 tbsp white wine vinegar and 1 tsp salt. Reduce to a gentle simmer and create a soft whirlpool with a spoon. Crack each egg into a small ramekin and gently slip into the water, poaching in batches so they do not touch. Poach eggs until whites are set but yolks are runny, 3–3.5 minutes. Use a slotted spoon to lift eggs and briefly drain on paper towel.

Rewarm components

Reheat the Meurette sauce gently if needed. Warm the mushrooms and bacon together in the skillet for 1–2 minutes to recoat in sauce juices, then stir them into the sauce or reserve to top the eggs, as preferred.

Assemble and serve

Ladle a generous 1/2 cup of the warm Meurette sauce into each shallow bowl (adjust to plating). Place a poached egg on top of each sauced base. Spoon warm mushrooms and bacon around/over the egg. Scatter a handful of croutons over each plate and finish with a small knob (about 1/2 tsp) of butter melted into the sauce if desired, and a sprinkle of chopped parsley and snipped chives. Grind extra black pepper to taste and serve immediately.