4 slices brioche or challah cut in strips
1 tbsp olive oil
1 cup (20 g) dried porcini mushrooms, soaked in hot water for 10 minutes
1/4 cup butter
1 lb (500 g) mixed mushrooms, finely chopped
1/2 cup Manzanilla or other sherry
4 tsp balsamic vinegar
1 cup whipping cream
Salt and freshly ground pepper
4 slices lardo or prosciutto with some fat attached
Preheat oven to 350 F. Brush bread strips with olive oil. Lay on baking sheet and bake for 10 minutes or until golden.
Drain mushrooms, discarding liquid. Chop finely. Heat butter in skillet over medium high. When butter is foaming, add all mushrooms. Sauté until liquid disappears, 3 to 4 minutes, then add sherry and vinegar. Boil until about 1 tbsp liquid remains. Add cream and boil again until sauce is thick. Season well with salt and pepper.
Bring a large pot of water to boil and add eggs. Boil for 6 minutes, immediately remove from heat and run cold water over. Peel eggs.
Place mushroom sauce in a small gratin dish and top with an egg cut in half lengthwise. The yolk should spill out onto the sauce. Garnish with the bread strips and cover with a slice of good prosciutto preferably with some fat on it.