Poached eggs with sauteed wild mushrooms

1. Heat oil in a frying pan, brown the bacon and add the mushrooms. Lightly salt and pepper. Sauté all for 10 minutes over high heat. Keep warm.

2. Bring to a boil a pot of water and vinegar. Reduce the heat, maintaining a gentle simmer. Break the eggs 2 by 2 in cups and gently pour them in water to poach. Cook for 3 minutes, gently bringing the white over the yellow with a spatula.

3. Remove the eggs from the pan with a slotted spoon and place on plates. Add the mushrooms and bacon. Add salt and pepper eggs and serve immediately.

Photo credit: Sucré Salé