- STEP 1
Put a small pot of water on the stove to boil. Heat butter in pan on a medium heat with a drizzle of olive oil so the butter doesn't burn. Add the mushrooms, crushed garlic and thyme. Sauté until caramelised.
- STEP 2
Add a dash of vinegar to the boiling water. Crack each egg into a ramekin or cup before dropping into boiling water with cup touching the water. Poach for around three minutes before removing from the water and removing excess water on a piece of paper towel.
- STEP 3
Arrange mushrooms on a plate, top with eggs. Grate parmesan over eggs, drizzle with truffle oil and season with salt & pepper.