Oeufs En Pot

Directions

1. 1
   In a frying pan, sweat the mushrooms with the butter over medium heat for about 2 minutes, or until the mushrooms have released their water.
2. 2
   Add the shallot, bacon, and a pinch each of salt and pepper and simmer for 5 minutes.
3. 3
   Meanwhile, ready a bain-marie: place 2 ramekins, each about 2/3 cup (160 ml), in a small pan.
4. 4
   Fill the pan with water to reach about halfway up the sides of the ramekins.
5. 5
   Take the ramekins out and put the pan of water on to boil.
6. 6
   Meanwhile, add the cream, stock, and vin jaune to the mushrooms and cook over medium heat, stirring occasionally, for 5 to 7 minutes, or until the cream has reduced by one-third.
7. 7
   Fill each ramekin two-thirds full with the cream mixture.
8. 8
   Crack 1 egg onto each ramekin, nesting it on top of the cream mixture.
9. 9
   The water should now be boiling: using tongs, carefully place each ramekin into the pan of boiling water and cover the pan immediately.
10. 10
    Cook for 5 minutes, or until the egg whites are cooked but the yolks are still slightly runny.
11. 11
    Remove the ramekins from the pan and serve at once with the buttery toast soldiers.