Serves 4 to 6

  • 4 large eggs
  • 1 tablespoon white vinegar
  • 1 tablespoon canola oil
  • 2 pounds mixed mushrooms (such as chanterelle, morel, portobello, cremini, oyster and shiitake), ends trimmed
  • 4 cloves garlic, mashed into a paste
  • ½ cup homemade chicken stock or reduced- fat, low-sodium chicken broth
  • ¼ cup dry red wine
  • 2 tablespoons heavy cream (optional)
  • ¼ cup chopped fresh tarragon and sprigs for garnish
  • 2 tablespoons freshly shaved Parmigiano- Reggiano
  • Grilled bread, for serving
  • Coarse salt and freshly ground black pepper

To make the poached eggs, fill a large bowl with water and set aside (use hot water if serving them immediately, cold if making the eggs ahead). Fill a large saucepan with 3 inches of water, add the white vinegar and bring to a boil over medium-high heat. Break one of the eggs into a ramekin or teacup. Using the handle (not the bowl) of a wooden spoon, swirl the water to create a whirlpool, which will help the eggs hold their shape.

Decrease the heat to medium-low so the water is at a gentle boil and slide the egg into the center. Adjust the heat, if necessary, to keep the water just at a bare simmer and poach the egg until the white is solid and the yolk is firm but still soft to the touch, 3 to 4 minutes.

Using a slotted spoon, remove the egg and transfer to the bowl of water; set aside. Return the water to a very gentle boil and repeat the process with the other eggs. (The eggs can be poached up to 12 hours ahead and refrigerated in a sealed container. To serve them, reheat briefly in hot water and pat dry with a paper towel before serving.)

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and sauté until brown and just tender, about 10 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the chicken stock, wine and optional cream; bring to a boil then reduce heat to simmer. Cook, uncovered, until the mushrooms are fully tender and the sauce coats the mushrooms, about 5 minutes. Add the chopped tarragon and toss to coat. Taste and adjust for seasoning with salt and pepper.

Ladle the mushrooms into 4 warm, shallow bowls and top each with a warmed poached egg. Add the shaved Parmesan and grind over a few turns of freshly cracked pepper. Garnish with a sprig of tarragon. Serve immediately with grilled bread.

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