Saturday morning gourmet brunch.

Ingredients
2 eggs
a sprinkling of parmasan
a handful of mushrooms
English Muffin (or two think slices of toast)
A few drops of truffle oil (this is obviously a bit difficult to get your hands on but it makes all the difference!)

Serves 1-2 (depending on how many eggs you want)
prep time: less than 5 mins
cooking time: 5-10 mins

1.Fry your mushrooms in a pan with some butter and seasoning.

2. Meanwhile, pop your muffin and toast in the toaster and poach your eggs. I prefer to use a egg poaching pan as they tend to work out perfect every time, where as when I poach it straight into the water I sometimes end up with a gross looking ball of white string that resembles alien afterbirth.

3. Hem, hem anyway... once your eggs are ready (about 4 mins for runny yolks) butter your muffin and top with your mushrooms and the poached egg.

4. The crowning glory of this dish is a nice bit of freshly grated parmasan cheese, some seasoning on your egg, finally split the egg so the yolk is spilling over the mushrooms and add a few drops of truffle oil. The smell is intoxicatingly good. Ultimate gourmet brunch!

P.s I often make with dish with chorizo to add the main flavour to the dish instead of truffle oil. If you're craving this meaty alternative just pop in some chopped chorizo chunks in with the mushrooms and top with some fresh chives.