Start by heating a skillet over medium heat. Add 1 tablespoon of butter and a splash of truffle oil. Once the butter has melted, add 200 grams of sliced mushrooms and sauté until they are golden and tender, about 8 minutes. Season with salt and pepper to taste.

While the mushrooms are cooking, bring a pot of water to a simmer. Add a small splash of vinegar (this helps the egg whites firm up). Crack 2 eggs into separate cups, then gently pour them into the simmering water one at a time. Poach for 3-4 minutes or until the egg whites are set but the yolks are still runny.

Toast 2 slices of sourdough bread to your preferred doneness.

To assemble, place the toasted sourdough slices on plates. Spoon the sautéed mushrooms over each slice. Carefully place a poached egg on top of the mushrooms on each toast.

Drizzle with a little more truffle oil and sprinkle with fresh herbs if desired (parsley works well) for garnish.

Serve immediately.