Ingredients
2 teaspoons white vinegar
1 tablespoon olive oil
1 tomato, sliced
1 cup mushrooms, sliced
1 tablespoon fresh thyme
4 eggs
2 slices bread, toasted
1 ounce parmesan, grated
2 tablespoons chives or scallions, chopped
Preparation
fill a large, deep skillet with 3 inches of water and add the vinegar and bring to light simmer
heat 1 teaspoon of olive oil in another skillet to medium-high. season tomato slices with salt and pepper and cook 1 minute on each side. transfer to plate
add remaining oil to skillet and cook mushroom with thyme until golden and tender (6-7 minutes)
poach eggs. crack separately into a custard cup and gently slide each into simmering water. cook 2-3 minutes for slightly runny yolks. remove with a slotted spoon
top toasted bread slice with tomatoes, mushrooms, eggs, and grated parmesan. season with salt and pepper, sprinkle with chives/scallions, and serve
