courtesy of Sebastien Archambalt from Park Hyatt/Blue Duck Tavern

Ingredients:

• 2 free-range eggs
• 1 qt water
• 2 oz baby spinach
• 6 oz mixed mushrooms
• 1/4 shallot, diced
• 1 oz olive oil
• 1 clove, garlic
• 2 pinches chopped parsley
• 1/2 cup white vinegar
• 1 English Muffin
• Salt and Pepper

Method:

1. Clean mushrooms. 
2. Heat half of the olive oil in a sauce pan, then add mushrooms. Saute until cooked. 
3. Add shallots and garlic. 
4. Boil water in a sauce pan, add vinegar. 
5. Stir both, then drop in the eggs. 
6. Cook for 2 1/2 minutes. 
7. Slice English muffin and heat in toaster. Reheat mushrooms on high fire. 
8. Add spinach. 
9. Saute. 
10. Add salt and pepper. 
11. Put English muffin slices on a plate and top with spinach and mushrooms. 
12. Place eggs on top of everything.