1 Brown the bacon without any fat. Remove some of the rendered fat. Add the butter, chopped onion, and shallots to lightly color them.
2 Pour in the wine, sugar, bouquet garni, and clove. Cook uncovered for 25 minutes over medium heat. Remove the bouquet garni and the clove.
3 Boil a pot of water. Add a tablespoon of white vinegar. Crack the first egg and poach it for 3 minutes. Remove and repeat for the remaining three eggs.
To finish, distribute the onions and bacon into four small bowls. Place an egg on top. Reduce the sauce over high heat then pour it around or on the egg.