Mushrooms:

Cup of Yum
1. Clean the mushrooms with kitchen paper and slice them. Grate 2 garlic cloves.9 oz mushrooms/ 250 g + 2 garlic cloves
2. Cook mushrooms: Melt the butter in the pan. Saute the mushrooms until golden while stirring several times in between. This will take about 3 or 4 minutes.1 tablespoon butter
3. Add the grated garlic and stir-fry for another minute. Keep warm.

Poached eggs (Note 2):

1. Boil water for eggs: While the mushrooms are cooking, bring a pan of water and a splash of vinegar to a boil. When the water is boiling, turn the heat down to a minimum and wait until the water just simmers.a splash of vinegar
2. Break each egg into an individual small cup.2 eggs
3. Poach eggs: Make a little whirlpool in the water using a whisk and slowly tip the eggs into the water. Simmer the eggs for 4 to 5 minutes.
4. Gently lift them out of the water using a slotted spoon and place them on a plate lined with paper towels. You may pat them dry a bit if you wish.

Toast:

1. Toast the bread while the eggs are poaching. Rub it with the remaining garlic clove and butter it lightly. Place each slice on a plate. Pile the mushrooms on the bread slices.2 large slices sourdough bread + 1 garlic clove
2. Carefully place one egg on top of each mushroom toast and sprinkle with salt, pepper, and some paprika powder. Sprinkle with the chopped chives or green onions as well.fine sea salt and freshly ground black pepper + a sprinkle of paprika powder + chives
3. Serve immediately with a green salad (for lunch or dinner) or some sliced tomatoes and cucumbers (for breakfast).