In a skillet over medium to medium-high heat, heat oil, 2 turns of the pan. Add bacon and render 2-3 minutes; add garlic and pepper, and stir a minute more. Deglaze pan with wine and evaporate down to 2-3 tablespoons of liquid; remove from heat.
Whisk up egg yolks, streaming in the warm stock to temper the yolks and keep them from scrambling.