In a large, non-stick skillet add bacon pieces and fry over medium-high until crisp (5 min). Remove bacon and dry on paper towels. Drain most of the fat from the skillet into a small mug. (Set this aside in case you need extra while sautéing the veggies.)

Add onions and minced garlic to the remaining bacon grease in the skillet and sauté over medium-high heat until soft and just starting to brown (2-3 min). Add sliced mushrooms and sauté until they begin to soften (2-3 min). Sprinkle flour over the veggies and stir to coat evenly. Reduce heat to medium and cook 1-2 minutes until the flour begins to turn a golden brown.

Add the bay leaf, clove, thyme, salt, sugar, parsley, and pepper. Mix well. Pour in the red wine and beef broth, scraping up any stuck bits as the liquid sizzles. Return the cooked bacon to the pan. Over high heat, bring the mixture to a boil. Reduce the heat to medium-low and simmer, uncovered until the sauce is thick (25-30 min), stirring occasionally.

While the sauce is simmering, brush the bread slices with garlic and toast in a small, non-stick frying pan with a little bacon grease over medium-high (5-7 minutes per side).

Bring water and vinegar to a boil in a large saucepan, reduce heat to medium-high to maintain a steady simmer, but not a rolling boil. Break one egg into a small bowl.

Using the back of a wooden spoon, create a whirlpool in the boiling water by stirring quickly in one direction. Slide the egg from the bowl into the center of the whirlpool. Poach the egg for 2-3 minutes, until the whites are firm, but the yolk still gives to the touch.

Remove the egg using a slotted spoon and place on a paper towel to drain.

Continue with the remaining eggs.

Place each toast on a serving dish. Cover with wine sauce, and place a poached egg on top.

Serve with a green salad.