Recipe: Veiled Eggs with Oyster Mushrooms and Candied Peppers

1 In a pan, melt your butter with a splash of oil. When hot, add your oyster mushrooms and your 2 1/2 cloves of garlic, salt and pepper, sauté everything for 3 minutes then turn off the heat and cover.

2 If you have* 4 small pans, heat them with a nice knob of salted butter in each, a tablespoon of mineral or spring water, salt lightly and pepper from the mill. Once the butter has barely melted, crack 2 eggs into each pan, lower the heat as your eggs must cook slowly. When the whites are cooked, pour a few drops of vinegar over each, place the most airtight lid possible (or an inverted plate) and continue cooking for 1 minute so your eggs will be "veiled". Then slide them onto hot plates, arrange your peppers and reheated mushrooms, place your croutons around them and give a good grind of pepper before serving.
* You can make them in several batches
One more thing: As you have probably noticed, I have not indicated fried eggs in this recipe. Fried eggs are a recipe in their own right, cooked in small porcelain dishes, hence the name.