Donkey Ball Eggs

Ingredients

150 g Paris's mushroom – 150 g smoked bacon – 4 grey shallots – 20 g of flour – 400 ml of red wine– 8 farm eggs – thymes, laurelst– 50 g of butter – salt and pepper – sugar (optional) – 8 bread slices

For 4 people

Preparation

Prepare the mushrooms by cutting the bottom and wiping the head with a humid dishcloth. Cut them in big slices.
Cook them in a stove with the bacon during 10 minutes until they are golden.
Peel the shallots and slice them finely.had them at the end of the cooking to the stove.
Sprinkle flour on top, mix them let cook for a minute.
Pour the red wine, add the thyme, the laurel and stir to avoid lumps. Let cook for about 10 minutes while stirring.
While it cook, boil some water in a pan, than lower the fire for it to be quivering. Break an egg in a bowl, pour it with a kitchen laddle and dive it in the water. Launch a 3min timer. From 20 second, take off the egg gentely with a spatula then let cook for 2'30. Do that for the 3 other eggs them place them in a plate.
Quand la sauce a réduit (elle doit être veloutée comme une crème anglaise, ni trop liquide, ni trop épaisse), ajoutez le beurre coupé en petits dés. Mélangez, salez, poivrez, goûtez et rectifiez l’assaisonnement si nécessaire. Ajoutez un voile de sucre si vous trouvez la sauce trop acidulée.
Toastez les tranches de pain. Répartissez deux tranches par assiette. Posez dessus les œufs, nappez-les de sauce au vin rouge. Ciselez la ciboulette et servez sans attendre.