Œufs à la Zingara (Eggs with Tomatoed Demi-glace, Ham, Mushroom and Truffle Julienne)

Ingredients

• eggs
• fried croûtons (for the poached or soft-boiled version)
• tomatoed sauce Demi-glace
• mushrooms
• truffles
• lean ham
• purée of cooked ham
• reduced sauce Demi-glace (for the cocotte version)

Instructions

1. Pochés ou Mollets: Dress the poached or soft-boiled eggs on fried croûtons.
2. Add to a tomatoed sauce Demi-glace a julienne of mushrooms, truffles and well-reddened lean ham, cut short and fine, and coat the eggs with it.
3. En cocotte: Line the bottom and sides of the cocottes with purée of cooked ham, or with a very fine hash of ham bound with reduced sauce Demi-glace.
4. Break the eggs into the cocottes and poach them as usual.
5. Place a round of very white mushroom on each yolk and a smaller round of truffle on top of it.
6. Surround with a ribbon of strongly tomatoed sauce Demi-glace.