Poached Egg and Chanterelle

• 12 chanterelles
• 1½ cups (340 g) of bacon chopped into small stripss

Cut the chanterelles into small pieces but try to keep a semblance of their shape. Fry the bacon in a little light oil until it releases most of its fat then add the shallots. When they have softened toss in the mushrooms dusted with paprika. Cook rapidly for about 4 minutes, and then check for pepper and salt.

At the same time poach 4 eggs. My mother Elsie’s method, wh