-
1
Put the wine in a wide saucepan and add the shallots, garlic, carrots, bay leaf, thyme and parsley sprigs, peppercorns and honey.
-
2
Cut off the stems of the mushrooms and add them.
-
3
Set the caps aside.
-
4
Bring to the simmer and cook 15 minutes.
-
5
Strain the mixture and discard the solids.
-
6
Return the wine liquid to the saucepan.
-
7
Heat one tablespoon of the butter in a skillet large enough to hold the mushroom caps in one layer when they are added.
-
8
Add the mushrooms cap-side down.
-
9
Cook two to three minutes on one side or until golden brown.
-
10
Turn and continue cooking two to three minutes.
-
11
Remove from the heat.
-
12
Break each egg into a small bowl.
-
13
It is best to poach only four eggs at a time.
-
14
Bring the wine liquid to the simmer and carefully slide the eggs, one at a time, into the liquid.
-
15
Let simmer until the whites are firm and the yolks remain runny, about two to three minutes.
-
16
Carefully scoop out each egg, using a slotted spoon, and drain on absorbent paper towels.
-
17
Repeat with the remaining eggs and drain.
-
18
Arrange the croutons on a serving platter or arrange two croutons on each of four serving dishes.
-
19
Top each crouton with a poached egg.
-
20
Meanwhile, knead the remaining four tablespoons of butter with the flour.
-
21
Skim off and discard any egg remnants floating on the surface of the wine liquid.
-
22
Bring the liquid to the simmer and gradually add the butter-flour mixture.
-
23
Stir until the sauce is thickened.
-
24
Pour the sauce over the eggs on croutons and garnish with the mushrooms on the side.
-
25
Sprinkle each egg with chopped parsley and serve.
