Oeufs Pochés en Meurette

Bring the wine and broth to a boil in a sauté pan. In two batches, poach 8 very fresh eggs in the mixture for 3-4 minutes or until the yolk is fairly firm but still soft to the touch. Transfer the eggs to paper towels to drain and trim any strings of white. Cook the vegetables in the butter, add the poaching liquid with the herbs and season