EGGS BAKED WITH LARDONS AND WILD MUSHROOMS

Thiefs verv rich and perhaps slightlv snooze-inducing, which means it's also comforting and lip-smacking and may well hit the spot on a chilly day - whether at breakfast, brunch, lunch or dinnertime. ALSO CONSIDER • Using sautéed fresh wild mushrooms if you can get hold of them. Use about 30g (1oz) per person (pre-cooked weight) and add water to the pan before the cream to create a little stock. • Tarragon instead of thyme; crème fraîche instead of double cream. • Coddled Eggs (page 138) or Eggs in creamed spinach with spiced butter seeds (page 134).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the mushrooms in a mug or other small, heatproof container and cover with 100ml (scant ½ cup) boiling water. Set to one side to rehydrate and steep for 15 minutes. After that time, strain, cutting any particularly large mushrooms in half and reserving the stock (some for this, the rest to add umami to another meal.

Step 2

Pour a hint of oil into a 26cm (10½in) sauté pan or low-sided casserole with a lid set over a medium-high heat. Before the pan is hot, add the lardons and let these render and fry for 5 minutes until beginning to colour and crisp. At this point, stir in the mushrooms and garlic, then add the cream and the mushroom stock. Add the thyme, black pepper and a good pinch of nutmeg, and simmer energetically for 2 minutes.

Step 3

Crack the eggs into the sauce, ideally far enough apart that they don't immediately touch each other. Reduce the heat a little, cover and gently simmer for 2-2½ minutes until the whites are set. Remove from the heat.

Step 4

If the whites aren't firm by this point, keep the pan off the hob, but return the lid and check again after 30-60 seconds.

Step 5

Serve in shallow bowls with bread for swiping, or alternatively spooned over buttered toast.