Poached Eggs in White Wine Mushroom Sauce

Total time: 25 minutes
     Poached eggs with red wine is a traditional dish of Burgundy.  This is a variation using white wine and mushrooms.  Use 1 or 2 eggs per person.

 Ingredients:

• 1 1/2 cups (12oz, 360ml) white wine
• 1/4 cup (2oz, 60gr) Greek yogurt
• 4oz (120gr) mushrooms, any type
• 1 tbs olive oil
• 1 tbs cornstarch dissolved in 2 tbs water
• 1/4 cup red wine vinegar
• 2 - 4 eggs

 Instructions:

• The Mushrooms: 
• Clean, trim and thickly slice mushrooms. 
• Heat oil in a nonstick skillet, add mushrooms and sauté until well browned.
• The Sauce: 
• Put white wine into a small saucepan and bring to a boil.
•  Boil over medium-high heat, uncovered, for 5 minutes. Wine will reduce slightly.
• Dissolve cornstarch in water and add to wine, stirring until thick and clear.
• Remove from heat, stir in yogurt, mushrooms, cover and keep warm.
• The Eggs:
• Fill a medium skillet with water. The water should be at least 1 1/2 inches deep.
• Heat water over medium-high heat. Add vinegar. 
• When water is softly boiling poach eggs: one at a time break egg into a small saucer. Swirl a spoon in the water where you will put the egg - off to one side. When water is swirling drop egg into center. With slotted spoon try to keep the white together.
• Do next egg. 
• With regular spoon scoop some hot water over tops of eggs. Poach for 2 - 4 minutes or until white is set but yolk is still very soft. (Or hard, as you like...)
• The Finish:
• Remove eggs with a slotted spoon, drain and put into a soup plate or flattish bowl. 
• Spoon sauce around the eggs and serve, salt & pepper on the side.