Eggs in Burgundian Wine Sauce

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Eggs and Sauce:

1 bottle (750ml) dry red wine

2 cups/500ml beef stock

4 to 8 eggs

1 bay leaf

1 carrot, thinly sliced

1 celery stalk, sliced

1 clove garlic, crushed

1 onion, thinly sliced

1 sprig fresh thyme

2 tablespoons butter

2 tablespoons all-purpose flour

Salt and freshly ground pepper

2 tablespoons chopped fresh parsley

Garnish:

2 tablespoons butter

4 ounces/125g button mushrooms, sliced

4 ounces/125g bacon, sliced into paper clip-size pieces

15 to 20 pearl onions, peeled