Poached Eggs On A Bed Of Fried Mushrooms and Country White Bread Recipe

In a frying pan, heat the 2 tablespoons of oil over medium-high heat. Add the 150 grams of mushrooms and sauté for 5-7 minutes, until they are browned and have released their liquid. Set them aside.

Meanwhile, in a medium saucepan, pour in enough water to submerge the eggs, along with 2 tablespoons of vinegar. Bring the water to a boil, then reduce it to a gentle simmer before you start cooking the eggs. Carefully slip one egg at a time into the simmering water and let it float for about 1 or 2 minutes for a runny yolk. If you prefer your yolks firmer, let it simmer for 3-5 minutes.

Remove the poached eggs from the water with a slotted spoon and place them on a paper towel to drain any excess water. Repeat with the second egg.

Put the 2 slices of bread in a toaster and toast until they are golden brown. Once ready, butter both slices with 2 teaspoons of butter and place them on your serving plate.

Top each slice of bread with the fried mushrooms, then carefully place a poached egg on top. Season generously with salt and pepper, then serve immediately while everything is still warm and the toast is crisp.