Slow-fried eggs with porcini sauce Recipe

Poaching eggs for more than 2 people is tricky, but restaurant Bouchon du Centre has an easy solution: panfry them ever so slowly on a low heat: in 7 minutes or longer. The white gets firm, the yolk stays runny.

But first soak 25g dried porcini in  125 ml hot water, during 15 mins.

In the meantime finely slice 2 shallots finely and softly sweat them in 25g butter for 6 mins, then add 125 ml white wine, turn up the heat and reduce till 40%.

Use a sieve to transfer the sauce into another pan.

Lift the mushrooms from the liquid and add to the sauce, followed by the water (make sure the tiny dregs stay in de bowl). Softly boil for 5 mins.

Add 100ml double cream and thicken with a tsp (or more) corn flour. Season with salt and pepper.

Finally panfry 4 eggs slowly in 20g butter on a low heat: take your time, 7 mins or more

Season with salt and pepper, serve with toast and dill

Here Onno Klijns original recipe in Dutch)

from simple food, looking good
Slow-fried eggs with porcini sauce Recipe