Poached eggs and truffle healthy breakfast recipe

• 2 free range eggs
• 1/2 cup roughly chopped mushrooms
• 1 tsp fresh or dried thyme
• 1 tsp butter
• 1 tbs grated parmesan
• Truffle oil
• 1 clove garlic

Method

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.
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.
3. Arrange mushrooms on a plate, top with eggs. Grate parmesan over eggs, drizzle with truffle oil and season with salt & pepper.