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

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