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Ingredients
- Garnish:
- 8 very fresh eggs
- 5 oz lardons of bacon, blanched
- 1/4 lb mushrooms, quartered
- 16-20 baby onions
Preparation
Step 1
Bring the wine and broth to a boil in a sauté pan. In two batches, poach 8 very fresh eggs in the mixture for 3-4 minutes or until the yolk is fairly firm but still soft to the touch. Transfer the eggs to paper towels to drain and trim any strings of white, cook the vegetables in the butter, add the poaching liquid with the herbs and seasoning and make the sauce as above.
Prepare a garnish of the bacon and mushrooms and baby onions, all sautéed in a butter until brown. Simmer the garnish for 2-3 minutes in the thickened sauce.
Meanwhile, reheat the eggs by putting them in a bowl of hot water for about 30 seconds. Drain on paper towels, set the eggs on crôtes and spoon the sauce and garnish over them.