• 4 eggs
  • little butter for cooking
  • 60 g approx of chilled butter (in small cubes)
  • salt, pepper
  • mixed mushrooms (girolles, morels, flat caps, etc.)
  • sprig of thyme
  • bay leaf
  • 1 clove of garlic
  • 1 onion
  • black peppercorns
  • 1 clove
  • large glass of good red wine
  • 1 slice per person of crusty country bread
  • splash of white wine vinegar


  • Begin by buttering the pan, then salt and pepper it. Add the eggs to this one by one over a low heat. Sprinkle the thicker part of the egg white with salt. Place a lid on the pan for a few minutes to aid the cooking of the yolk.
  • In a smaller pan, melt a little butter and saute all the mushrooms which have been julienned/ Salt and pepper to taste.
  • Meanwhile reduce the wine with all the other ingredients in a saucepan by bringing to the boil, allow to flame and simmer. When reduced by two-thirds and of a syrupy consistency, thicken it with 60g of chilled butter, whisked in.
  • Grill the bread and place on a plate. Surround with the julienne of mushrooms. Strain the sauce and drizzle around the bread.