Oeufs En Meurette (Poached Eggs in Red Wine Sauce)

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Lark

1 ½ cups homemade chicken stock or l ow-sodium broth

1 packet (¼ ounce; 7 g) powdered unflavored gelatin (only if chicken stock is low in gelatin or store-bought; see note)

4 ounces slab bacon ( 115 g), cut into lardons (small batons)

6 ounces cremini mushrooms ( 170 g), stems reserved and caps quartered

Vegetable oil, as needed

Kosher salt and freshly ground black pepper

2 medium carrots (3 ounces/85g each), 1 cut into ½-inch dice and 1 cut into 1-inch pieces, divided

4 ounces defrosted frozen pearl onions ( 115 g; about 40 small), see note

2 medium shallots, cut into roughly 1-inch pieces

2 medium cloves garlic, divided

1 sprig thyme

2 cups dry red wine (475ml)

2 tablespoons unsalted butter ( 30 g), softened

1 ½ tablespoons all-purpose flour

Pinch sugar (optional)

4 pieces toasted country bread

8 poached large eggs

Minced flat-leaf parsley, for garnish

Directions at seriouseats.com

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