How to Make It
Whisk together 2 cups water and demiglace in a large nonreactive saucepan over medium until demiglace dissolves, about 2 minutes. Stir in wine, tomato, shallots, and bouquet garni. Bring to a boil over high; reduce heat to medium-high, and simmer until reduced by half (about 2 cups), 50 to 55 minutes. Pour mixture through a fine wire-mesh strainer over a small nonreactive saucepan. Discard solids, and set wine mixture aside.
While wine mixture reduces, heat a medium skillet over medium-high. Add bacon, and cook, stirring often, until lightly browned, 5 to 6 minutes. Transfer to a paper towel–lined plate to drain.
Stir together softened butter and flour in a small bowl until smooth to make a beurre manié. Bring reserved wine mixture to a simmer over medium, and gradually whisk in beurre manié. Cook, whisking constantly, until sauce is thick enough to coat the back of a spoon, 1 to 2 minutes. Remove from heat; stir in cooked bacon, and season with salt and pepper.
To serve, place 1 poached egg on each fried bread round; spoon about 2 1/2 tablespoons wine sauce over each egg. Sprinkle evenly with parsley, and serve with remaining wine sauce.
This dish can be made up to 8 hours ahead. If you have poached the eggs ahead of time, cover with water and refrigerate them separately from the sauce. Before using the poached eggs, quickly immerse them in a large skillet of simmering water until just heated through, about 1 minute. Remove with a slotted spoon, and drain on paper towels. Wrap fried bread rounds loosely in foil and keep at room temperature.