Saute the little onions and bacon in butter, then remove them. Make a smooth sauce by the remaining liquid by adding some flour.
Cook for several minutes.
Add wine, bouquet garni, the onions, bacon and salt and pepper, cook for about 20 minutes.

Poach the eggs in the sauce.

Serve the poached eggs on the slices of toasted bread with some sauce, onions and bacon over them. Enjoy !  

 For 4 people :
8 eggs
1 bottle of red wine
200 g of little onions
100 g chopped bacon
2 pods of garlic
1 bouquet garni (parsley, thyme, bay-leaf)
Flour
50 g of butter
8 slices of bread
Salt, pepper