The downside? This takes a lot (A LOT) of prep before hand, and you have to manage your time and space using all four burners. In addition to the stuff made well ahead, make sure you have all the mise en place for the mushrooms ready.
So the first step is to make your glace de viande; it's a beast of a recipe and it'll take you a couple of days, but most of that time is just sitting around while things simmer. It also makes a lot and it freezes well.
Next, you'll need to make the pork confit and onion confit; both of these can be made ahead, keep well, and will make more than you need.
The next longest thing, and one you can't make ahead is the creamy polenta, which I'm just swiping from Emeril, but I halve the recipe, use sour cream instead of creme fraiche, and add a splash of cream. Once you get this started, start up your garlic soup; you'll want to get to the point where the broth is in and everything except the eggs and the toasted bread have been added to the broth. Now just cover it and keep it warm.
Eight to ten minutes before the polenta is done, start up the mushrooms.
In the last five minutes of making the polenta, bring the soup to a gentle simmer and crack the eggs in to gently poach (you may have to flip them toward the end of poaching - you want the whites cooked and the yolks runny). Immediately after that, melt just a little pork confit fat into a small skillet, add a small handful of the onion confit, followed shortly by a larger handful of the pork confit. You just want to get this warm, any more and you'll dry out the pork.
Plate the polenta, add the pork and onion on top, then toss 2T of glace de viande and a little over 1 T of butter into the skillet from the pork and combine it. Spoon the mushrooms out on to the plate, and drizzle the glace over the pork and onions. Ladle up the soup, making sure to get an egg, whole, in the bowl, and top with a piece of toasted bread.
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