Cut each slice of bread into 2 triangles and toast lightly. Rub with the halved clove of garlic while warm.
Preheat the oven to 350 degrees F.
Cook the bacon in a large skillet over medium heat until browned and crisp. Drain on paper towels. Crumble when cooled and set aside. Pour off all but 1 tablespoon of the bacon fat from the skillet and add the minced garlic and the shallots. Cook over low heat, stirring often, until softened, 2 to 3 minutes. Pour in the wine and increase the heat to high. Bring to a boil and cook, stirring to scrape the browned bits from the bottom of the skillet, until reduced to 1/2 cup. Pour in the chicken stock and bring back to a boil.
Use a fork to blend the butter and flour into a smooth paste in a small heatproof bowl. Whisk about 1/4 cup of the boiling liquid into the bowl and blend until smooth. Empty the bowl into the skillet and boil, whisking constantly, until slightly thickened, about 2 minutes. Season with salt and pepper.
Arrange 2 bread triangles in the bottom of 4 individual 1 cup casserole dishes or ramekins. Pour a quarter of the red wine sauce over the bread and carefully break 2 eggs on top. Arrange the dishes on a sheet pan and bake in the middle of the oven until the eggs are just set, 18 to 20 minutes. Sprinkle with fresh herbs and the crumbled bacon. Serve hot.