Instructions

1. In a large pot, add the butter, sliced shallots and thyme and cook on a high heat for 1-2 mins.
2. Add the Madeira and reduce until a glaze.
3. Then add the sliced cooked chestnuts, stock and cream. Bring to the boil, blend until smooth and season with salt and freshly ground black pepper.
4. To poach the eggs, stir a large deep pot of boiling water with addition of white wine vinegar. Add the eggs one by one to the centre of the pot and poach for approximately 2.5 mins.
5. To serve place one egg into the centre of each bowl and cover with the hot chestnut soup.