4 eggs preferably free-range Marrans
1tbs white wine vinegar
120g chopped shallots
120g flat mushrooms
1tbs wild garlic finely chopped
4 brown bread croûtes (toasted or fried)
Salt and pepper
For the sauce
3 diced shallots
200g cèpes finely sliced
60ml white wine
60ml chicken stock
50g butter with wild garlic
Poach the eggs in boiling water with a touch of white wine vinegar and refresh in ice water. Set aside.
Make a duxelle of mushrooms by sweating the shallots cèpes flat mushrooms and wild garlic in butter. Season. Liquidise and spread on brown bread croûtes.
To make the sauce sweat the shallots and cèpes in 30g butter add wine and chicken stock and cook for 20 minutes. Liquidise and finish with wild garlic butter. Check seasoning.
To serve reheat the eggs in boiling salted water and bake the mushroom croûtes. Place the eggs on the croûtes and coat with the sauce.