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.