Poached Eggs on Portobello Mushrooms with Goats Cheese

1. 1

   Preheat the broiler.

2. 2

   Wash the mushrooms and remove the stems, season with salt and pepper and give them a glug of olive oil: a spoonful should do.

3. 3

   Crumble the goat cheese.

4. 4

   Pop the mushrooms stem side up under the broiler for about 5 minutes.

5. 5

   While they are searing away, poach the eggs in a pan of gently boiling water.

6. 6

   A teaspoon of white vinegar should stop them from separating.

7. 7

   You can do one of two things with the goat cheese: you can add it on top of the mushrooms when you put them under the broiler, so it browns: or you can put it on just after they come out.

8. 8

   You should poach the eggs for about 3 minutes if you want them soft in the middle (5 if you want them stern and unyielding).

9. 9

   Drain them, put them on top of your crumbly goats cheese mushroom mix.

10. 10

    Scatter some chopped tarragon on the top, grind on a bit of pepper and voila!

* Per serving · 4 servings · Values may vary.