Combine the wine, garlic, thyme or rosemary, salt, and pepper in a saucepan and bring to a boil over moderate heat.
Reduce the heat and simmer for 3 minutes.
Remove and discard the garlic and fresh herbs.
Using a tea cup or large spoon, gently slide the eggs into the liquid one at a time and poach until the eggs are cooked to the desired degree of firmness.
Remove the eggs with a slotted spoon and place on toast.
Add the cornstarch mixture and stir until the sauce has thickened.
Spoon the sauce over the eggs and serve immediately.