Eggs Meurette style with Epoisses cheese

Preparation

• 1
  Fry the lardons in a hot, fat-free frying pan until golden and crisp. Remove and set aside on kitchen paper. In the same pan, add the butter and sauté the chopped shallot and chopped garlic. Add the chopped mushrooms and cook over a medium heat for 4 minutes.
• 2
  In a small saucepan, reduce the red wine until the mixture thickens slightly. Add the veal stock and simmer for 10 minutes.
• 3
  Add the liquid cream and the Époisses cheese, cut into pieces. Leave the cheese to melt over a low heat until creamy, then add the cornflour diluted in a little water and continue cooking until the sauce is smooth. Adjust the seasoning.
• 4
  Meanwhile, bring a pan of water to the boil and immerse the eggs in it for 6 minutes. Remove them immediately and plunge them into an ice water bath to stop them cooking. Gently flake the eggs.
• 5
  Arrange the plates with the sauce at the bottom, add 2 half slices of bread per plate, the mushrooms and the bacon. Place a soft-boiled egg on each half-slice and coat generously with the sauce. Serve piping hot.