Eggs with Mushrooms

Ingredients

• 6 whole Large eggs
• 250 grams Button mushrooms (Approximately 1/2 pint or 8-9 oz)
• 1 tbsp Lemon juice (For acidulated water)
• 1 whole Spanish onion, large
• 2 tbsp Butter (for frying)
• 1 tbsp Butter (for thickening)
• 1 tbsp All-purpose flour
• 1 cup Water or vegetable stock
• 1 tsp Prepared mustard (English or Dijon)
• 2 tsp Vinegar (White or Cider) (A dessertspoonful)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Black pepper

Instructions

1. 1Place eggs in a pot of cold water. Bring to a boil, then cover, remove from heat, and let sit for 12 minutes. Transfer to an ice bath to cool. Once cool, peel the eggs.
2. 2Prepare a bowl of water mixed with the lemon juice. Clean the mushrooms (peel if the skins are tough or discolored) and immediately drop them into the acidulated water to prevent browning. Drain and chop them roughly.
3. 3Slice the Spanish onion. In a stew-pan or deep skillet, melt the frying butter over medium heat. Add the sliced onions and fry until they are tender and translucent.
4. 4Add the chopped mushrooms to the onions and stir. In a small bowl, mash the thickening butter and flour together to form a paste (beurre manié), or simply sprinkle the flour over the vegetables and stir for a minute. Add the water (or stock) and stir well to dissolve the flour mixture and create a sauce.
5. 5Bring the mixture to a gentle simmer. Let it cook gently for nearly 30 minutes until the mushrooms are fully cooked and the sauce has thickened.
6. 6Stir in the prepared mustard, salt, pepper, and vinegar. Taste and adjust seasoning if necessary.
7. 7Separate the hard-boiled yolks from the whites. Cut the whites into rings or slices and add them to the sauce; let them warm through for about 1 minute. Finally, gently add the yolks (whole or halved) just long enough to get hot without breaking them apart. Serve immediately.