Poached eggs with sautéed mushrooms

Ingredients

For 1 serving

• Eggs2
• Cremini mushrooms150 g
• Garlic1 clove
• Parsley4 g
• Extra virgin olive oil1 teaspoon
• White wine vinegar1 tablespoon
• Rye bread1
• Saltto taste

Contains: gluten, eggs, sulphites,

In season: September – November

Method

1. Bring a small pan of water at least 8 cm deep to a gentle simmer with the vinegar; crack each egg into a separate cup.
2. Meanwhile clean the chestnut mushrooms with a damp cloth, trim the base of the stems and slice them; crush the garlic clove and chop the parsley.
3. Heat the oil in a frying pan over medium-high heat with the garlic and sauté the mushrooms for 6 minutes, stirring, until golden and the liquid has evaporated; season with salt at the end, remove the garlic and stir in the parsley off the heat. Put the rye bread on to toast.
4. Turn the heat down under the water until it barely simmers, make a whirlpool and slide in one egg at a time; cook for 3 minutes, until the white is set and the yolk soft, then lift out with a slotted spoon onto kitchen paper.
5. Top the toast with the mushrooms and lay the eggs on top.