Wipe the mushrooms with a cloth, and halve or quarter them if they are
Heat the oil and butter in a saucepan and add the salt, garlic
and rosemary sprig.
Tip in the mushrooms and fry, tossing frequently,
over a high flame for 4-5 minutes, or until soft.
Add the vinegar and
cook for another two minutes, or until the juices are slightly thickened
Season with black pepper, and a little more salt, if
necessary, set aside and keep warm.
If you're not confident about poaching eggs — and they are tricky to get just right — use an egg poaching pan
or improvise one: Butter two small, fine teacups (or small metal cups)
and place in a deep, lidded frying pan.
Fill the pan with water so that
it reaches half-way up the sides of the cups.
Cover and bring to the
Break the eggs into the teacups, replace the lid, and cook for
3-4 minutes, or until done to your liking.
This recipe contains just a little garlic, but if it's not your habit to eat garlic in the morning, feel free to leave it out.
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