Mushrooms on Toast with a Poached Egg

With the girls back at school I occasionally find a few minutes of solitude in the day. They are fleeting but much appreciated.  To take full advantage of these golden moments I make a lunch that if served up to my children for dinner, would cause mutiny.  By eating these foods for lunch I can fully appreciate their deliciousness which would otherwise be ruined by shrieks of "Ughhhhhhh"  and "What's that?" and "I'm not hungry any more."   One such blissful, lonesome lunch was mushrooms on toast with a poached egg - what could be more perfect?

This is not so much a recipe than a reminder of a lovely simple dish with some big flavor paybacks.

A good handful of however many and whatever type of mushrooms you may have in the fridge - a combination might be nice - washed, or wiped and chopped.
1 tablespoon of butter
A splash of white wine (optional)
Salt and pepper
Chopped parsley
A squeeze of lemon

A nice fresh egg

1 piece of really good quality whole grain bread, lightly toasted.

To make the mushrooms, melt the butter in a pan and add the mushrooms.  Let them saute away, adding a pinch of salt and pepper and a sprinkle of parsley.

Meanwhile heat the water for your poached egg.  In the past I've had a lot of trouble with poaching eggs - ridiculous really - but now I put a large gulg of vinegar in the water and that really seems to keep the white together better.

Pop the piece of toast in the toaster while your egg poaches and your mushrooms saute.  At this point if you are using the wine, add a splash and turn up the heat.  If not, just add a squeeze of lemon juice.  Toss them around in their juices.

When toasted, pour the mushrooms onto the toast, slide the poached egg on top, sprinkle with salt and pepper and a little more parsley and enjoy in perfect peace.