Ingredients

2	English muffins
1/2 c	Herb butter (see note)
4	Large Shiitake or mushrooms
4	Eggs plus 1 extra egg yolk
2 tsp	White wine vinegar
1 tsp	Water
8 tsp	Butter, melted
--	Salt and pepper to taste
--	Sprigs of chervil to garnish

How To Make

Split muffins in half and toast on both sides. Preheat broiler. In a small saucepan, melt herb butter and generously brush both sides of each mushroom. Broil 2 minutes on each side. Bring a large pan of water to simmering point and carefully crack 4 eggs into water. Poach 3 to 4 minutes, then remove with a slotted spoon and drain on paper towels. In a small saucepan, bring vinegar and water to a boil and reduce by half. In a blender or food processor fitted with the metal blade, process egg yolk 30 seconds, pouring in hot vinegar reduction; slowly add melted butter. Season with salt and pepper. Place a mushroom on top of each muffin half, top with a poached egg and spoon sauce over egg. Garnish with sprigs of chervil. Serves 4

Note: To prepare herb butter, mix 1 tablespoon of finely chopped fresh herps and ½ cup of softened butter.

Recipe from the Book of Breakfasts & Brunches

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