Place butter into a large sauté pan over medium high heat.
When foaming add the garlic, parsley, bacon and vegetables.
Cook until vegetables are glassy and add the wine.
Cook, simmering, until liquids are reduced by half and add the tomatoes and stock.
Simmer until reduced to sauce consistency.
Season, and serve over the poached eggs.

The eggs
Bring 2 quarts of water to a boil over high heat,
Lower heat to maintain a simmer, add ¼ cup white vinegar and then the eggs, one by one.
Poach to your taste and place on the toasts.
Sauce as indicated above.