|Ground ham||170 Milliliter|
|Onion||5 Milliliter, grated|
|Whipping cream||30 Milliliter|
|Beef broth||1 3⁄4 Liter|
|Madeira wine||250 Milliliter|
|Sliced mushrooms||250 Milliliter|
|Truffles||30 Milliliter, sliced|
In a mixing bowl combine the ham, onion, seasonings, egg white and cream.
Press through a fine sieve and roll into small balls.
Bring 2 cups (500 ml) of the broth to a boil, drop the balls in the broth, reduce heat and simmer for 10 minutes.
Remove the meat balls.
Poach the eggs in an egg poacher until the whites are cooked but the yolks are still undercooked.
While the eggs poach, heat the remaining broth with the wine, meatballs, and mushrooms.
Simmer for 10 minutes.
Place one poached egg in a serving bowl, cover with soup and garnish with truffles, serve at once.