Ingredients

• 150g/5oz butter
• 4 slices of brioche
• 125ml/4fl oz white wine vinegar
• 3itres/5¼pints water
• 4 eggs
• 2 banana shallots or onions
• finely chopped
• 2 cloves garlic
• chopped
• 80g/3oz girolles/chantrelles
• trimmed
• washed and sliced
• 40g/1½oz trompette de morte
• trimmed
• washed and sliced
• 55g/2oz oyster mushrooms
• trimmed
• washed and sliced
• 55g/2oz pied a mouton/bleu
• trimmed
• washed and sliced
• 2 tsp freshly chopped
• parsley
• salt and freshly ground black pepper

Directions

• Melt the butter in a pan. Add sliced brioche and colour on each side for approximately 1 minute. Remove and keep warm.
• Add white wine vinegar to the water and boil stir water to create a whirlpool effect.
• Crack eggs into separate cups. Pour from the cups into the water and poach for 3 minutes. Remove using a slotted spoon.
• Add 55g/2oz butter to a hot saucepan and sauté the shallots or onions and garlic.
• Now add the cleaned mushrooms and cook over a moderate heat
• season and drain (mushrooms contain a lot of water).
• Serve the mushrooms on the sliced brioche
• top with the poached eggs and sprinkle with the chopped parsley.