In a large saucepan, fry the lardons until they're crispy around the edges. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate and set aside.

Add the mushrooms and the pearl onions to the saucepan with whatever bacon fat has accumulated in the pan. Sauté the mushrooms and onions until the pan is mostly dry and the mushrooms have given off their moisture, about 10-12 minutes.

When the pan is mostly dry, add the sugar, garlic, and thyme. Stir and cook for about 30 seconds.

Then add the beef stock and red wine. Bring to a simmer and continue lightly simmering for about 30 minutes, until the mixture has reduced by 1/3.

When the sauce has reduced by 1/3 and has darkened in color, add 1 tablespoon of good quality red wine vinegar. Stir to combine and continue lightly simmering for another 20 minutes.

Poached Eggs

When the sauce is beginning its next 20 minutes of simmering, set another saucepan with enough water to cover two eggs set to boil. Crack one egg at a time into a fine mesh strainer, then pour the strained egg into a small dish or ramekin. Straining the watery whites from the eggs will keep the eggs from getting whispy.

When the water for the eggs is boiling, reduce the heat to medium-low and create a whirlpool with a slotted spoon. Carefully dip one ramekin at time into the center of the vortex, releasing the egg into the water. Let the eggs cook until the whites are firm and the yolks are still runny, about 3-4 minutes. Transfer the eggs from the water to a paper towel to drain off excess water.

Finishing the Oeufs en Meurette

By the end of the total 50 minutes of light simmering, the sauce should be reduced by nearly half and it should be a deep dark red/brown color. Remove from heat and taste for seasoning. Add kosher salt as needed to taste. Finely chop a little parsley for garnish.

Ladle the Meurette into small bowls or ramekins. Place one egg in each ramekin, on top of the sauce. Sprinkle with the cooked lardons, cracked black pepper and the chopped parsley.