Lost Eggs

Ingredients

• 400 g herb mushrooms (alternatively champignons, wood ear or porcini)
• 1 tbsp Olive Oil
• Salt
• black pepper (freshly ground)
• 4 sprigs flat-leaf parsley
• 100 ml vegetable stock
• 2–3 tbsp Cologne mustard (Ursenf; alternatively other coarse mustard)
• a pinch salt
• 1 tbsp flour (Type 405)
• 1 tbsp butter
• 2 thick tbsp sour cream
• 4 eggs
• Salt
• 3 tbsp white balsamic vinegar
• black pepper (freshly ground)

Instructions

1. 1.

   Fold the parsley into the mushrooms. Arrange the mustard sauce on plates and top with the mushrooms. Lift the poached eggs from the water with a slotted spoon, place one egg on each mushroom pile, and season with salt and pepper.