Œufs à la Boitelle (Moulded Eggs with Mushrooms)

Ingredients

• eggs
• mushrooms
• butter for sautéing and for the moulds
• oval toasts fried in butter
• 2 spoonfuls mushroom essence
• 50 grammes butter
• a few drops of lemon juice

Instructions

1. Sauté slices of raw mushroom in butter.
2. Butter oval rice-cake moulds well and line them with the mushroom slices.
3. Break an egg into each mould and poach.
4. Turn out onto oval toasts fried in butter.
5. Reduce 2 spoonfuls of mushroom essence by half, mount it with 50 grammes of butter and finish with a few drops of lemon juice.
6. Sauce the eggs with this essence.