Lightly beat the eggs in a metal bowl, add the first portion of butter and the first portion of heavy cream.

Cook in a bain-marie, stirring constantly with a spatula until creamy.

At the end, add the second portion of butter and the second portion of heavy cream and mix until smooth.

In a pan, add the oil and sauté the mushrooms, deglaze with the Mavrodaphne wine.

Add the broth and let it reduce by about half.

Add the truffle oil to infuse the sauce with aroma.

Cut the sandwich bread into rounds using a ring mold (or a glass if you don't have one) and cut the leftovers in half.

Brush them with a little oil, season with salt, sprinkle with paprika, and finally with the cheese.

Bake in the oven at 375°F (190°C) for 10 minutes.

Serve using a ring mold, placing the round crouton at the bottom, adding the eggs, topping with tomato sauce, and surrounding the plate with the mushroom sauce.

You can serve it in two ways: either let it set as shown in the photo or lift it immediately to let it spill into the sauce.