Mushroom, poached egg yolk and micro-salad starter

Ingredients
I large flat mushroom per person
1 egg yolk per person
Butter
Rocket
Water-cress
Spinach
White wine vinegar
Whole grain mustard
Olive Oil
Salt
Pepper


Method
Prepare the micro-salad by putting a mixture of rocket, spinach and water cress in a bowl. In a separate bowl put two teaspoons of white wine vinegar, a teaspoon of mustard, a tablespoon of olive oil, some freshly ground black pepper, and sea salt and mix well. Pour over the micro salad.

Gently fry the mushrooms in butter.

In a large pan heat water and add two teaspoons of white wine vinegar. Swirl the water around in the pan until it has a momentum of its own. Carefully drop the egg yolk in the centre of the water and cook briefly until lightly poached.

Serve the mushroom with the egg yolk on top and then loosely drape the micro salad on top.

(Note – in these photos, which were an early experiment, the salad was placed on top without any dressing. Using a dressing on it improves it, in my opinion.)