If using chicken liver, sautee them over high heat until cooked.
Season generously with salt and pepper and deglaze the pan with cognac.
Chop roughly and set aside.
Cut the bread into large croutons, toss them with melted butter, salt and pepper, and toast in a pan or oven until golden.
Sautee the mushroom in olive oil and a touch of butter until cooked, season with salt and pepper, add the shallots and garlic until fragrant.
Finish with parsley. Keep warm.
Dress the baby spinach with olive oil and a little vinegar.
Toss the mushrooms, croutons, chicken livers, vinegar and parsley in a bowl.
Season if necessary.
Place 2 eggs on each plate.
Garnish with spinach, wild mushroom Panzanella, and the warm red wine sauce.