Poaching eggs are the healthiest way to prepare eggs as you do not need any butter or oil. The fresher the eggs, the better. Fresh egg whites will neatly gather around the yolk, but older eggs likely to spread out in the water which makes poaching a bit messier. But it does not mean they will taste worst then fresh ones.They are great for breakfast or brunch – ready in minutes and tasty every time! But enough talking, here is the recipe:
(Serves 2) 2 eggs 2 tablespoon vinegar 2 slices of bread 150 gram mushrooms 2 tablespoons oil Salt, pepper to taste 2 teaspoons butter 2 tablespoons oil Water-just enough to cover the eggs 
Method: In a frying pan heat up oil then add mushrooms and sauté for 5-7 minutes; set aside. In a medium saucepan pour in water and vinegar, bring it to the boil then reduce it to a simmer before cooking eggs. Slip egg at a time to the simmering water and let it float for about 1 or 2 minutes. If you want your yolks firmer then let it simmer for 3-5 minutes. Remove from water with a slotted spoon and put on paper towel to drain excess water. Repeat same with second egg. Put slices of bread in a toaster and toast until golden brown; when ready butter both slices and place on the serving plate; top bread with mushrooms and then egg on the top. Season with salt and pepper. Serve immediately.
