Remove skin and bones from chicken. Cut meat into tender strips. Rinse the bell bell pepper, remove the stem end and partitions. Drain mushrooms well and coarsely dice them together with the bell bell pepper.
Melt butter. Sauté vegetables in it. Sprinkle with flour, stir carefully and pour in the chicken soup. Make 10 min. stirring continuously. Add chicken. Stir in gently. Season with salt, pepper and sherry.
Remove one tablespoon of ragout sauce, stir whipped cream and egg yolk with it and form repeatedly into the ragout. Keep warm. But do not let it bubble up any more.
Bring water with salt and vinegar to a boil. Crack eggs one at a time into a ladle and carefully slide one at a time, into the water. Poach for 4 to 5 min.
In the meantime, toast slices of bread, cool briefly, brush lightly with butter and arrange on plates.
Remove eggs from water with a slotted spoon, drain. Place a poached egg on each slice of toast. Pour ragout over the sides. Chop washed parsley. Sprinkle over the ragout. Rinse, peel and halve tomatoes. Garnish with this and parsley. Serve immediately.
As a drink:
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