Ingredients

• 50 cl red wine
• 1 Bouquet Garni
• 100 g sliced button or brown mushrooms
• 1 sliced onion
• 1 chopped garlic clove
• 1 shaved tablespoon sugar
• 1 tablespoon flour
• 2 eggs
• extra fresh
• 2 slices of farmhouse or sourdough bread. cut into small cubes
• Some flat-leaf parsley
• Butter
• Neutral oil (sunflower
• grape seed)
• White vinegar

Preparation tips

• Brown the mushrooms in a small pan in butter.
• In a saucepan, brown the onion in 10 g of butter. Then add the flour, and coat the onions with the flour. Pour the red wine, the sugar, the bouquet garni (or the contents of the pod), a pinch of salt and finally the mushrooms. Simmer gently over very low heat for 1 hour until the sauce is smooth.
• Heat a drizzle of oil and 10 g of butter in a pan, brown the bread cubes on all sides. Reserve.
• In a saucepan, boil salt water with a drizzle of vinegar. Lower the fire to have a regular shudder. Break each egg into a ramekin and pour them one by one in the simmering water. Using a spatula, fold the white of the egg that coagulates. Cook them for about 3 minutes, they should be firm. Take them out of the pan with a skimmer.
• Place the sauce on hollow plates, add the poached egg to the center, croutons and parsley leaves. Finish with a black pepper mill.