Ingredients

• 3 tbsp olive oil
• 15g/½oz butter
• 85g/3oz wild mushrooms
• trimmed and wiped clean
• 55g/2oz cherry tomatoes
• 2 tbsp balsamic vinegar
• 1 free-range egg
• 2 tbsp white wine vinegar
• 2 slices prosciutto
• 1 slice toasted white country-style bread
• salt and freshly ground black pepper

Directions

• Heat one tablespoon of the olive oil together with the butter in a frying pan and gently fry the mushrooms for 4-5 minutes
• or until softened.
• In a separate
• non-reactive pan
• heat another tablespoon of the oil and fry the tomatoes with the balsamic vinegar for 4-5 minutes
• or until softened.
• Bring a pan of water to the boil
• then reduce the heat and add the vinegar. Using a wooden spoon
• swirl the water to create a whirlpool
• then crack the egg into the middle of the whirlpool. Poach for 2-3 minutes
• or until the egg white is just set. Remove with a slotted spoon and drain on kitchen paper.
• Heat the remaining olive oil in a pan and fry the prosciutto for 1-2 minutes
• or until crisp.
• To serve
• place the toasted bread on a serving plate and spoon over the mushrooms
• followed by the tomato and egg. Lay the crisp prosciutto over the top
• then season with salt and freshly ground black pepper. Serve immediately.