Pick the leaves from the thyme stalks. Peel and finely chop the garlic. Pick and roughly chop the parsley.
Prepare the mushrooms by washing quickly in cold water and cutting where necessary.
Slice the brioche for your toast. Drizzle on a few drops of truffle oil and toast under a grill.
Put the olive oil into a frying pan over a high heat. Add the mushrooms and sauté until golden brown. Cook the mushrooms in batches so as not to overcrowd the pan.
Season with salt and pepper and add the butter, garlic and parsley, and fry for another 30 seconds.
Bring the water and white wine vinegar to the boil. Reduce the heat so as the water is simmering. Break the eggs into individual small cups or ramekins and then pour one at a time into the simmering water. With a slotted spoon lift the egg so as it dos not sit at the bottom of the pan and cook for 3 minutes.
Warm the brioche if necessary and then place in the middle of a plate. Top with the sauteed mushrooms and finish with a perfectly poached egg.
«To achieve perfect teardrop shaped poached eggs make sure your eggs are very fresh and that the sauce pan you are poaching in is deep. The shape of the egg will form as it descends in the water.»