Breakfast. Eat it.

I love breakfast.

I never understand people when they're like,  "Oh, noooo, I hate breakfast, I don't eat in the morning."

Well maybe you just haven't had a poached egg. Or any of the other delicious breakfast options that don't involve soggy oats and cereal.

Which is why I give you....

Poached Egg on Toasted Bread topped with Garlic Sauteed Mushrooms and Parmesan Cheese

What you need:

For the Mushroom Sautee:

5-6 Cremini Mushroom

Coconut Oil (or any oil or butter)

1 Garlic Clove

Thyme (dry or fresh)

Parsley (dry or fresh)

Salt

Pepper

Egg:

1 Egg

Water

Vinegar (optional)

Slotted spoon

Paper Towel

Other:

1 piece of bread (slice)

Butter

Parmesan Cheese

STEP 1: 

- Peel your garlic clove and cut it up into tiny, relatively even, pieces. 

-Slice your mushrooms up, and like the garlic, you want to make sure you cut them into similar sizes so they cook at the same rate.

-Put a small teaspoon of virgin coconut oil into a cooking pan. You can use any oil you want, really, or butter/margarine. 

I like coconut oil because apparently it's one of the better oils for you, and it's really hard to burn it in the pan, unlike olive oil. And it's got a nice nutty taste that adds a little flavor to whatever you're cooking. It comes as a solid, and you can find it in most grocery stores. Trader Joes had a pint of it for about $7.

STEP 2: Put the pan on a medium heat, and add the garlic, the mushroom, a pinch of thyme and parsley, and a crack of pepper (or whatever suits your tastes). As you can see, the mushrooms definitely cook down.

         
Stir around a little bit here and there, just so nothing burns on one side. After they have cooked down a little, add a pinch of salt to the shrooms, mix around, and place the pan to the side.

STEP 3: Take the slice of bread and either with a cookie cutter, or a glass, cut the bread into a circle big enough to put the poached egg on.  Butter the top side of the piece and throw it in the broiler until it's toasted (if you have a toaster oven, that would work as well). If your butter is cold, wait until the bread has been in the over for 45 seconds and then butter the top so you don't rip your bread.

STEP 4: It's egg time. Put about half a pot full of water (or just enough to submerge your egg), and heat it up until it's just below boiling. If it starts to boil, put the temperature down. Some people put just a teaspoon of vinegar into the water, to help the whites cling to the egg yolk. Other people stir the water, and while it's still swirling, they drop the egg in. Whatever works for you is fine, just make sure your egg gets a soft landing into the pot, and you cook it until the egg yolk is runny but not uncooked. I take a slotted spoon and poke the covered egg yolk and can usually tell that way. If you're lost or never have made a poach egg before, try this video:

Make sure you don't forget about your bread in the broiler! Flip it over and toast it on the other side with a little butter.

Once your egg is almsot ready to go, put your mushrooms over the heat again to get them hot and take out your bread from the broiler.

Place your piece of bread in the middle, and before you put your poached egg, dab it with a little piece of paper towel so you don't make your bread soggy.

Top it all off with your mushroom sauté, and finish it off with some Parmesan shavings, pepper, and salt.

Other options: If you miss your green, you can sauté some spinach or kale with the mushroom, or top it off with some fresh arugula salad. 

Enjoy :)