Editing Oeufs en Meurette (section)

==Instructions==
===Sauce===
# Blanch bacon in boiling water for a few seconds (until water boiling again), then drain.
# Saute the shallot, onion, mushrooms, and carrot in melted butter on low, covered, for 10 minutes
# Add half of the bacon to the vegetables, mix, and add wine.
# Reduce the wine to 1/3 of original volume, skimming the top at regular intervals. Should take about 20 minutes.
# Add stock, bay leaf, parsley, thyme; reduce again about 15 minutes.
# Pass the stock through a sieve, pressing a bit on the vegetables with a spoon, then add a tablespoon of butter and whisk in.
# Season with salt and pepper as desired.

===Croutons===
#Add garlic to oil and let sit for 10 minutes
#Remove the crust or cut center out with a round cookie cutter
#Brush bread with garlic oil
#Fry in butter over low, flipping once, until both sides are browned
#Drain on paper towel

===Eggs===
# Simmer 4 cups of water with the vinegar and, optionally, the rest of the bottle of wine.
# Poach the eggs

===Bacon===
* Fry

===Onions===
* Fry pearl onions on all sides in bacon grease or butter

===Plating===
# Pour a layer of sauce
# Add the crouton with an egg on top
# Add the bacon and onions on the side
# Pour more sauce on
# Sprinkle chopped parsley on