Poached Eggs with Roasted Stuffed Mushrooms

Peel the mushrooms remove stalks. Clean the stalks and mince in a food processor. Filling: chop the garlic and parsley finely. Slice the bacon into strips. In a pan, fry the bacon until golden. Drain and return its fat to the pan. Fry the garlic for 30sec, add the minced stalks and stir. Add the wine and boil until the mixture dries up. Turn off the heat and add the parsley and fried bacon. Season the filling with salt and pepper. Fill the mushroom cavities, cover with breadcrumbs and parmesan and roast in a very hot oven until the tops are golden (10 minutes). In another pan, bring about 10cm of water to boil and turn the heat down to a simmer. Stir in the vinegar. Break the eggs separately in a bowl, bring them very close to the water and let them fall gently over a bubble stream. With a spatula or spoon, try to ensure the egg whites don’t spread too much. Cook them for 3 minutes exactly, so that the whites are cooked and the yolks are still soft. Serve over the hot mushrooms.