Ingredients

Steps

• Melt a portion of butter in a pan and toast brioche slices for 1 minute per side until colored.
• Add white wine vinegar to 3l of water, bring to a boil, and stir to create a whirlpool.
• Crack eggs into cups, pour into the water, poach for 3 minutes, then remove with a slotted spoon.
• Sauté the shallots and garlic in 55g of butter in a hot saucepan.
• Add the mushrooms to the pan, cook over moderate heat, season, and drain any excess liquid.
• Place mushrooms on brioche, top with eggs, and garnish with chopped parsley.