Poached Egg in a Cream Sauce with Mushrooms

By: Lee Cooper of L'Abattoir

Inspired by: BC Dairy Farmer, Mickey Aylard



Poached Eggs:

  • 4 eggs 

  • salt and pepper for seasoning 

  • splash of vinegar for poaching water


  • 100 ml white wine 

  • 200 g milk

  • 200 g whipping cream 

  • 1 handful of hay (optional)

  • 40 g fresh thyme (on the branch)

  • 90 g cold cubed unsalted butter

  • 1 generous handful of finely sliced fine herbs (tarragon, parsley, chives, chervil)

  • 20 g fresh squeezed lemon juice (half of a juicy lemon)

  • Salt to taste


  • 60 g unsalted butter

  • 250 g cleaned morel mushrooms (or substitute any mushroom you like)

  • 50 g minced onion

  • 25 g minced garlic

  • 10 g fresh thyme leaves 

  • 80 ml white wine 

  • salt and pepper to taste 


  • 2 medium sized ripe tomatoes, skinned, seeded and chopped (skinning and seeding is optional)

  • 100 g blanched and peeled fava beans (substitute shelled peas if you prefer)

Garnishes (optional):

  • fava bean shoots

  • pea shoots

  • lemon thyme leaves 


1. Make the sauce

Add wine to a saucepan and cook over medium heat until reduced by half. Add milk and cream to the wine and cook over medium heat until just below boiling (don’t boil).

Add hay and thyme, then remove saucepan from the heat. Allow to infuse for 30 mins and strain through a sieve. Discard hay and thyme and transfer mixture to a clean sauce pan. Heat mixture until just below a boil and remove from heat. Whisk butter into the sauce mixture until fully dissolved. Add lemon and season to taste with salt. Cover and keep warm until ready to use. 

2. Prepare a pot of water

Heat a pot of water and add vinegar. This will be used to poach the eggs.

3. Cook the mushrooms

Heat butter in a sauté pan until hot and foamy. 

Add mushrooms and cook over medium heat for 2 - 3 minutes. Add onions, garlic, and thyme. Cook 2 - 3 minutes over medium heat, or until tender. Add wine and cook until dry. Season with salt and pepper to your liking. Remove the mushrooms from heat and keep warm until ready to use. 

4. Poach the eggs 

Crack the eggs one at a time into a bowl and slide into simmering poaching water. Poach until desired doneness and remove from water with a slotted spoon and drain on a towel. Season with salt and pepper. Keep warm while you finish the final step.

5. Finish the sauce

Heat sauce gently over medium heat until it’s warm, but not hot. Add vegetables and fine herbs. Gently heat until vegetables are warmed through. Do not allow sauce to boil or it may split. Adjust seasoning if required. 

6. Assemble the dish

Spoon a generous amount of the sauce and vegetables into a warm bowl. Top with a poached egg and some of the mushrooms. Garnish with herbs and shoots, if desired. Serve.