- In a medium sauté pan, heat diced bacon. Sear until half crispy. Lower heat and add shallots and garlic. Cook 2−3 minutes, without browning. Add portabella and cook for 2 more minutes.
- Add 2 cups of red wine. Reduce by half. Add chicken stock, cooking until a thick sauce-like consistency begins to form. Stir in butter and chopped rosemary. Set aside.
- In a small saucepot, bring the other 2 cups of red wine to a boil. Crack eggs into a bowl and then gently pour them into simmering red wine to poach to your liking.
- Place bread in middle of each plate with poached egg on top. Season with salt and pepper, if needed. Spoon wine sauce over eggs gently. Garnish with chervil sprigs.