This is a warming and satisfying dish. You can serve this as a starter, main or even as breakfast. You can leave the bacon out for a vegetarian option.

Serves 2

You will need:
2 brioche slices (we cut ours with circular cookie cutter to fit perfectly under the poached egg)
2 duck eggs
80g bacon lardons
250g wild mushrooms
1 tablespoon of finely chopped chives
50ml port

Start by frying of your bacon until golden brown
Add the mushrooms and fry until golden
Toast the brioche
Poach the duck eggs for 4-5 minutes (or more if you do not like a runny yolk)
Pour the port into the mushrooms and reduce at a high heat (only 1-2 minutes) and stir in the chives
Divide the mushrooms between 2 bowls
Top with the brioche and the poached egg
Season the egg with salt and pepper