Œufs à la Daumont (Eggs with Crayfish, Mushrooms and Sauce Nantua)

Ingredients

• eggs
• large fresh mushrooms
• butter
• crayfish tails
• sauce Nantua
• truffle

Instructions

1. Poached or soft-boiled: stew large fresh mushrooms in butter.
2. Garnish the mushrooms with a salpicon of crayfish tails bound with sauce Nantua.
3. Coat the eggs with sauce Nantua and set them on the mushrooms.
4. Decorate each egg with a fluted, glazed slice of truffle.
5. Moulded: line generously buttered baba moulds with rounds of truffle.
6. Break the eggs into the moulds and poach in a bain-marie.
7. Turn out onto large mushrooms stewed in butter, trimmed flat underneath so that they sit steady.
8. Surround the eggs with a ring of crayfish tails sauced with sauce Nantua.