Oeuffs en meurette with bone marrow and persillade

Instructions

1. For the sauce, combine the wine and stock in a large saucepan and reduce by half. Add the onion, carrot, celery, garlic, bay leaf, thyme and peppercorns and boil until reduced by half (15-20 minutes). Strain the wine, pressing the vegetables to extract all the liquid, then set aside.
2. While the wine reduces, melt 1 tbsp of the butter in a saucepan, add the bacon and fry until crisp. Add the mushrooms and fry until cooked. Drain fat off and set aside.
3. Combine breadcrumbs with finely chopped garlic, parsley and chive. Top each bone marrow with crumbs and bake for 5-6 minutes at 160°C until bone marrow is soft and crumbs are golden.
4. Bring the vinegar and 1 litre of water to the boil in a large shallow pan. Break the eggs, one at a time and poach  for 3-4 minutes, until the yolks are fairly firm but still soft to the touch. Using a slotted spoon, remove the eggs and drain on kitchen paper. Trim off the stringy edges with scissors.
5. To finish the dish, reheat the sauce on the stove and finish with the cold diced butter, whisking until sauce emulsifies.
6. Toast sourdough slices and cut into little fingers. Place 2 poached eggs in a shallow bowl, top with mushroom and bacon, place bone marrow on the side of the eggs and spoon over sauce. Serve with toasted sourdough fingers.