Boiled Eggs with Dried Porcini Fricassee Sauce

Soak the porcini in water for 20 minutes. Drain, reserving the soaking water.

Heat the oil and melt the butter in a pan. Finely chop the spring onions and fry for 30 seconds. Add the mushrooms and cook over medium heat for 3 minutes.

Stir in the flour for 30 seconds, then pour in 250 ml mushroom soaking water.

Stir continuously until boiling. Add the milk and simmer gently for 5 minutes.

Cut the eggs into quarters or eighths and pour the mushroom sauce over them.