In a wide sauté pan over medium heat, add the diced bacon lardons. Cook, stirring occasionally, until the fat renders and the bacon is golden-brown, about 6–8 minutes. Remove most of the excess fat, leaving about 1 tablespoon in the pan. Add 1 tablespoon butter and the sliced shallots. Cook, stirring, until the shallots are soft and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook mushrooms

Push the bacon and shallots to the side and add the halved mushrooms to the pan. Increase heat to medium-high and sauté until the mushrooms release their moisture and begin to brown, about 4–6 minutes. If using, deglaze with 1 tablespoon dry sherry or a splash of red wine and let evaporate for 1 minute.

Build the sauce

Stir in the tomato paste and cook for 1 minute to remove raw flavor. Pour in the red wine, scraping up brown bits from the bottom of the pan. Add the beef stock, thyme sprigs, and bay leaf. Bring to a gentle simmer and reduce until the sauce is slightly thickened and concentrated, about 12–18 minutes (you should have roughly 2 cups of sauce). Taste and season with salt and freshly ground black pepper.

Finish the meurette

Remove thyme sprigs and bay leaf. Off heat, whisk in the remaining 1 tablespoon cold butter in small pieces to give the sauce gloss and a slightly rich mouthfeel. Keep the sauce warm over very low heat while you poach eggs.

Oeufs pochés

Prepare a wide, shallow saucepan with 8 cups of water. Add 2 tablespoons white wine vinegar and bring to a gentle simmer (not a rolling boil) — about 180–190°F (82–88°C) if using a thermometer.

Crack each egg into a small ramekin or cup. Stir the simmering water to create a gentle whirlpool. Carefully slip one egg into the center of the whirlpool; repeat with remaining eggs if your pan is large enough, poaching in batches if needed so eggs do not touch. Poach until whites are set and yolks are still runny, about 3–4 minutes for medium eggs (4–5 minutes for large if you prefer slightly firmer yolks).

Using a slotted spoon, lift each poached egg and briefly blot on a paper towel to remove excess water. Keep warm on a plate while assembling.

Assembly & garnish

Toast the country bread slices until crisp. Spoon a generous ladle of the warm meurette sauce onto each plate or into shallow bowls, including mushrooms and bacon pieces.

Place one toasted bread slice (or croutons) in each pool of sauce. Gently position a poached egg on top of each toast. Spoon additional sauce over the egg if desired, careful not to break the yolk.

Finish with a sprinkle of chopped flat-leaf parsley, snipped chives, and a light grind of black pepper and a pinch of salt to taste. Serve immediately so yolks remain runny and sauce hot.