3 slices bacon, cut into small pieces

1 tablespoon (15 ml) olive oil

1 tablespoon (15 ml) butter

8 oz (227 g) white button mushrooms, thinly sliced

2 shallots, finely chopped

1 teaspoon (5 ml) all-purpose flour

1/2 cup (125 ml) chicken broth

2 teaspoons (10 ml) lemon juice

6 eggs

1 tablespoon (15 ml) chopped fresh chives

Salt and pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

In a skillet, brown the bacon in the oil. Add the butter, mushrooms, and shallots and sauté until golden brown. Sprinkle with the flour and stir to combine. Add the broth, lemon juice and bring to a boil, stirring constantly. Adjust the seasoning. Set aside.

Butter six 125 ml (1/2 cup) ramekins or Mason jars, and spread the filling at the bottom. Break an egg into each ramekin. Season with salt and pepper.

Prepare a water bath: place a cloth or cooking mat (Silpat) at the bottom of a large baking dish. Add the ramekins and pour hot water halfway up the ramekins. Bake for about 20 minutes or until the desired doneness of the eggs. Sprinkle with chives and serve.

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