Mushroom Big Breakfast on Sourdough Toast with Golden Hash Brown, Crispy Bacon & Poached Egg

Preheat oven to 200° and line a baking tray with baking paper.

Place hash browns on the baking tray and bake for 20 minutes or until golden and crisp on the outside. Alternatively, hash browns may be deep fried.

Fill a saucepan with water. Add vinegar and place over high heat to bring to the boil. Once boiling, reduce heat to medium and allow the water to settle to an even simmer. You will notice small bubbles rising from the base of the saucepan.

Crack each egg into a small ramekin or teacup.

Use a spoon to gently stir the water, creating a well in the center. Gently place the egg in the pan, allowing the movement of the water to shape the egg. Allow the egg to cook for 3 minutes before removing with a slotted spoon.

To cook the bacon, place olive oil in a frying pan over medium-high heat. Add bacon and cook for 2-3 minutes on each side or until crispy. Transfer to a tray and place in the oven to keep warm.

To cook the mushrooms, place butter in a frying pan over medium heat. Once the butter has melted, add the sliced mushrooms to the pan and cook, stirring for 3-4 minutes. Season with salt and freshly ground black pepper.

Toast the sourdough slices. Once toasted, drizzle with olive oil.

Serve the mushrooms with the toasted sourdough, golden hash browns, crispy bacon and poached eggs.