Preheat the oven to 350 degrees F.
In a small bowl, mix together the butter, Essence, and 1 teaspoon of the garlic until creamy. Spread evenly over the French bread halves. Cut each in 1/2, for a total of 4 pieces. When 15 to 20 minutes away from serving the meal, place on a baking sheet, buttered side up, and bake until lightly toasted and bubbly, 10 to 12 minutes. Remove from the oven.
In a medium saucepan, place the potatoes and enough water to cover by 1-inch. Bring to a boil and cook until just tender, 8 to 10 minutes. Drain well.
In a large skillet, cook the bacon over medium-high until brown and crisp, 5 to 6 minutes. Remove with a slotted spoon. To the fat in the pan, add the onions and peppers, and cook, stirring, until soft, about 3 minutes. Add the remaining 2 teaspoons garlic and cook, stirring, for 1 minute. Add the potatoes and cook until starting to crisp and brown, stirring only occasionally, 7 to 8 minutes. Add the meat, parsley, thyme, salt, and pepper, and stir well. Add the tomato paste and cook, stirring, for 1 minute. Add the wine, increase the heat, and cook for 1 minute until the wine is nearly all evaporated. Add the beef stock and bring to a boil. Reduce the heat and simmer until the mixture thickens slightly, 1 to 2 minutes. Stir in the cooked bacon and remove from the heat. Adjust the seasoning, to taste.
Arrange 1 piece toasted French bread in the middle of each of 4 plates. Spoon the roast beef mixture over the toast and top each with 2 poached eggs. Spoon the mushroom sauce over the eggs, sprinkle with chopped green onions, and serve immediately.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
In a heavy medium saucepan, heat the oil over medium-high heat. Add the shallots and cook, stirring often, until soft and fragrant, 2 minutes. Add the mushrooms, salt, and pepper and cook until the mushrooms start to give off their liquid, about 3 minutes. Add the green onions, parsley, and garlic and cook, stirring often, until fragrant, about 1 minute. Stir in the stock and heavy cream and bring to a boil over high heat. Reduce the heat to medium-low and simmer until thickened to a sauce consistency, 20 to 30 minutes.
Serve, or cover and keep warm until ready to use.
In a saucepan, bring the water, vinegar and salt to a simmer over high heat.
Crack an egg into a cup and slide the egg gently into the water. Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well. When the water returns to a simmer, reduce the heat to low and simmer until the eggs are set. Watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes. (Test by lifting an egg slightly out of the water on a slotted spoon and gently pressing the center with your finger; the yolk should be soft and the white firm.) Drain on paper towels. Repeat with remaining eggs.
(Poached eggs can be made ahead and kept immersed in a bowl of water in the refrigerator. Reheat by immersing briefly in simmering water before serving.)