Perfect as a brunch dish. For great flavour try and use the freshest best eggs you can find. Enjoy all the different flavours from the mushrooms with the sweetness of the brioche.
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.
