Making this dish requires a lot of preparation. You have to make your puff pastry shells, cook the mushrooms and leeks,  poached the eggs perfectly to your desire, and the most crucial thing is making a smooth and silky Albufera sauce. The hardest part is you need to prepare all at about the same time. 

I make my puff pastry from scratch, keep it in a fridge overnight and roll it over the next day to make the pastry shells. You might think I’m crazy, but I called it dedication. Nothing is easy in this world, you want good food you must work hard to get it. Beside that I can channel my anger and energy by rolling the pastry dough again and again, at the end of the day I can sleep soundly and dream about delicious breakfast.

Poached Egg on Puff Pastry 

4 medium-size puff pastry shells

Poached eggs

• 2 litres water
• 200 ml white vinegar
• 4 fresh eggs

Albufera sauce

• 500 ml white chicken stock
• 100 ml cream
• 500 gr chicken carcass, chopped small
• 1 shallot, finely chopped
• 50 gr mushroom trimming, finely sliced
• 2 sprigs thyme
• 1-2 tablespoon unsalted butter
• 100 gr white wine
• 30 g beurre manie
• salt and freshly cracked black pepper

Saute leeks & mushroom

• 200 gr leeks, white part only, cut into julienne
• 100 gr mushroom, sliced
• 1 tablespoon oil
• 20 gr butter
• 2 tablespoon cream
• Salt and black pepper

Method

• Mushroom & leek: Heat oil in a large frying pan over medium-high heat, add sliced mushrooms and cook until golden brown on both side. Remove mushroom from pan, set aside. In the same pan, add butter and heat it on medium heat, add leeks and cook until soft (add few drops of water if needed), add mushroom back to the pan, season with salt and pepper, add cream, and cook until the cream reduced.
• Albufera sauce: In a heavy-based frying pan, heat the butter until it foams. Add the chopped shallots, mushroom trimming, and thyme, stir well. Sweat gently for 3 minutes until shallots are soft but not coloured. Add chicken carcass and sweat for another 3 minutes then add white wine, simmer vigorously until the white wine evaporated.  Pour over the chicken stock and simmer until reduced by one-third.
• Add cream and beurre maine, simmer for 3 minutes. Taste the sauce, season with salt and pepper. Pour the sauce through a chinois or fine sieve. Keep the sauce warm until ready to use.
• Pour the water into a deep saucepan, bring the water to boil and add the vinegar, turn the heat to low. Crack the egg into a small ramekin, slip it into the simmering water. Cook for 2-3 minutes. Repeat with the other eggs, one at a time.
• Put about 2 tablespoons mushroom & leek mixture on the bottom of pastry shells, then topped with poached eggs.