Instructions: Boil stock and wine with the thyme and reduce by two thirds, add the lardons, mushrooms and onions. Bring back to the boil and add the butter, boil until amalgamated, then check the seasoning. Keep warm.

In a wide shallow pan simmer some water along with the vinegar, carefully break the eggs and slip them into the water and poach until cooked to your liking. Place a crouton on each plate, top with an egg and spoon over the sauce.

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