Butter Roasted Sourdough Bread With Oyster Mushrooms and Poached Egg

This dish can work well as a heavy breakfast or lunch, aswell as a light dinner. I like to sometimes also garnish this dish with a little fresh salad, some parmigiano reggiano or some truffle oil - or an extra egg, if I'm a bit hungrier.

This recipe is for 2 people.

For the bread

2 slices of sourdough bread

~30-50g butter

1 clove of garlic

1 sprig fresh rosemary

A few sprigs fresh thyme(you can use the leaves for the garnish) 

For the mushrooms

125g oyster mushrooms (sliced) 

3 cloves of garlic (sliced) 

1 tsp mustard

1 tsp honey

1 tsp white wine vinegar

Salt

Peber

Oil

For the eggs

2 eggs

A splash of vinegar

1 tbsp salt

Water

Garnish

Flake salt

Freshly ground black pepper

Thyme leaves

Melt the butter at medium heat, then add in the bread, lightly crush the garlic and add it, along with the herbs to the pan. when the bread is nice and browned on one side, flip it over, then when you are happy with both sides, place on a plate lined with paper towels. If the pan starts getting a bit too dry at any point, add a bit more butter.

Bring a pot of water to a boil with a splash of vinegar(pretty much any will do, the water just needs some acidity) and a tablespoon of salt. Reduce to medium heat, and crack an egg into a small bowl or cup.

When the water stops boiling whisk it into a spiral, then quickly but gently add your egg in the middle. The eggwhites should immediatly starts setting. After about 3 minutes, check on the egg by lifting it up with a slotted spoon and gently poking it with your finger - the whites should be firm to the touch, but the yolk shouldn't set. When done, place on a plate lined with paper towels. Repeat for the second egg.

Get a pan nice and hot with a bit of oil, then add in your oyster mushrooms along with a pinch of salt. Stir every once in a while. Once there's a bit of caramelization on your mushrooms, stir in the garlic and mustard. Then after about a minute, stir in the honey, and then the vinegar. Season with salt, pepper and more vinegar to taste.

Place a few spoonsfuls of mushrooms on the bread, gently place the egg on top, then sprinkle with thyme leaves, freshly ground black pepper and flake salt.