A drizzle of La Belle Excuse extra virgin olive oil
100 g oyster mushrooms, coarsely chopped
100 g shiitake mushrooms, sliced
1 clove garlic, finely chopped
30 ml (2 tbsp.) grated Parmesan cheese
4 eggs
Steps
In a bowl, combine two eggs, milk and herbes de provence. Season with salt and pepper.
In a frying pan, over medium heat, add a tablespoon of butter. Dip bread slices in egg mixture. Add to the pan and cook for 2-3 minutes on each side. Set aside.
In a frying pan over high heat, add a drizzle of olive oil. Add mushrooms and cook for 3-4 minutes. Add garlic and cook for another 1-2 minutes. Season with salt and pepper.
In a bowl, combine the dijon mustard, lemon and white balsamic vinegars and a drizzle of olive oil. Add the arugula and mix well.
Bring a pan of water to the boil. Add the remaining eggs, one by one, and poach for 2 minutes. Remove and set aside.
