Thank you, Gordon Ramsay. What a brilliant idea. Poached egg, on mushrooms, on toast!
an egg
sliced baby portobello mushrooms, or any mushrooms
a slice of toast – in this case, rustic Italian from Amy’s on Bleecker Street
Put a small pan of water on to boil. Grab a frying pan, swish in a little olive oil and cook the mushrooms fast over a highish heat. Crack an egg into a small cup. Turn the boiling water down to a slow simmer, create a whirlpool, and gently tip the egg into it. Stick the bread in the toaster. In three minutes, the egg will be poached to perfection. Take it out of the water with a slotted spoon. Drain on kitchen paper. Pile the mushrooms on to the toast, and top with the poached egg. Scramble to take a photo of it before he eats it!
Munchies In Manhattan 