Heat the bacon gently in a small frying pan, and when the fat runs, add the onions. Cook on a low heat until the onions are almost tender. Add the butter, raise the heat slightly, and fry the mushrooms.
Remove from the heat while you poach the eggs. Pour the wine into a shallow pan (another frying pan, or a sauté pan is ideal), and bring to the boil.
Crack the eggs, and slide them into the wine from opposite sides of the pan. Let them cook until the white has just set, completely enclosing the yolk.
Carefully remove with a slotted spoon, and drain on kitchen paper. Boil the wine fiercely to reduce it by at least half, and pour it into the pan with the onions, bacon and mushrooms, and season to taste. Cook for a few minutes more.
Meanwhile, neaten up the eggs by trimming off any ragged portions of white. Place on pieces of toast or fried bread, in heated soup plates, and spoon the hot sauce over.
© 2000 Frances Bissell. All rights reserved.