This is a labor-intensive recipe, but the flavor is well worth the effort. If you happen to have leftover sauce from Coq au Vin or Boeuf Bourguignon, simply use it instead of the sauce called for below.

Prepare, adding the optional mushrooms:

Keep the sauce warm. Prepare and drain well:

Arrange on a serving platter:

Top each slice with a poached egg. Pour the sauce over and around the eggs and garnish with: