Poached Eggs with Mushroom Sauce

Directions

1. Heat olive oil in a pan and sauté onion until translucent.
2. Add mushrooms and cook on low heat.
3. Add wine and cook until evaporated.
4. Add water from time to time.
5. Blend until smooth with an immersion blender.
6. If needed, pass puree through a sieve.
7. Return mixture to pan.
8. Add parsley and tomato paste and season with salt and pepper.
9. Cook a little longer, so that flavors mix.
10. Poach eggs in boiling, lightly salted water for about 3-4 minutes.
11. Toast bread and brush with olive oil.
12. To serve, arrange bread on plate, add a slice of ham, and place poached egg on ham.
13. Top with mushroom sauce.