Oeufs En Pot

• 8 ounces (225 g) chanterelle or morel mushrooms
• 3 tablespoons unsalted butter
• 1 French shallot, thinly diced
• 6 slices bacon, diced (about 1 2/3 ounces/50 g)
• Salt and pepper
• 1/2 cup (125 ml) whipping cream (35 percent butterfat)
• 1/2 cup (125 ml) Chicken Skin Jus (page 174), Beef Shank Stock (page 249), or chicken stock, reduced to 1/4 cup (60 ml)
• 1 tablespoon vin jaune or dry sherry (optional)
• 2 eggs
• Buttered toasted bread wedges for serving

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. Add the shallot, bacon, and a pinch each of salt and pepper and simmer for 5 minutes.
3. Meanwhile, ready a bain-marie: place 2 ramekins, each about 2/3 cup (160 ml), in a small pan.
4. Fill the pan with water to reach about halfway up the sides of the ramekins.
5. Take the ramekins out and put the pan of water on to boil.
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. Fill each ramekin two-thirds full with the cream mixture.
8. Crack 1 egg onto each ramekin, nesting it on top of the cream mixture.
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. Cook for 5 minutes, or until the egg whites are cooked but the yolks are still slightly runny.
11. Remove the ramekins from the pan and serve at once with the buttery toast soldiers.

chanterelle, unsalted butter, shallot, bacon, salt, whipping cream, chicken, vin jaune, eggs, bread

Taken from www.epicurious.com/recipes/food/views/oeufs-en-pot-388850 (may not work)