Mushroom French Toast with Poached Egg & Parmesan

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 two of the eggs into small ramekins or teacups.

Use a spoon to gently stir the water, creating a well in the center. Gently place one 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. Repeat this step to cook the second egg.

To prepare the French toast, combine 1 egg, milk, Dijon mustard, parmesan, salt and pepper in a bowl. Whisk to combine.

Heat butter in a frying pan over medium heat. Just before cooking, place bread in the egg mixture and flip to coat both sides. Transfer the bread to the pan and cook for 3-4 minutes on each side. The bread should be lightly golden and have a crunchy parmesan crust on the surface. If the crust hasn’t formed, continue to cook for a further minute before flipping. Transfer the French toast to a tray while you cook the mushrooms.

In the same pan, add the mushrooms and cook over medium heat for 3-4 minutes. Add chives and cook for a further minute.

To serve, place the French toast on a plate. Top with mushrooms and poached egg. Season with pepper and a sprinkling of parmesan cheese.