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Melt the butter in a saucepan, add the mushrooms and fry gently for 5 mins. Remove the mushroom and put to one side.
2
Put the flour in the saucepan and cook gently, stir for 1 to 2 mins.
3
Remove from the heat and gradually add the milk and wine. Bring to the boil stirring constantly, then simmer for 3 mins until smooth and thick.
4
Lower the heat then stir in the cream and 100 g of the gruyere and cook gently until the cheese melts. Remove from the heat add salt and pepper and the mace, stir in the mushrooms.
5
Pour half the sauce into 4 individual oven proof dishes. Break an egg into each. Cover with the remaining sauce. Mix the rest of the gruyere, parmesan and paprika to sprinkle over the sauce. Cover with breadcrumbs and bake in the oven at 375ºF for 10 to 15 mins.
Prep time 
