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

In a frying pan heat up oil then add mushrooms and saut for 5-7 minutes; set aside.In a medium saucepan pour in water and vinegar, bring it to the boil then reduce it to a simmer before cooking eggs.

Slip egg at a time to the simmering water and let it float for about 1 or 2 minutes.

If you want your yolks firmer then let it simmer for 3-5 minutes.Remove from water with a slotted spoon and put on paper towel to drain excess water.

Repeat same with second egg.Put slices of bread in a toaster and toast until golden brown; when ready butter both slices and place on the serving plate;Top bread with mushrooms and then egg on the top.Season with salt and pepper.Serve immediately.