Method 
Serves 4
1. Heat the oil in a non-stick frying pan over medium heat. Cook the garlic for 2-3 minutes or until light-golden and crisp. Remove the garlic from the pan, then drain on paper towel. Pour the oil into a small bowl, leaving a little in the pan, then set aside.
2. Grill the bread on a chargrill pan or barbecue grill-plagte over high heat and keep warm.
3. Bring a saucepan of water to the boil over high heat, then add a pinch of salt and the vinegar. Make sure that the water is gently turning over (boiling) at a simmer. Working quickly, crack one egg at a time into the simmering water, leaving a little space between each egg. Poach the eggs for 3-4 minutes. Gently lift the eggs from the water with a slotted spoon, then drain on paper towel and season with a pinch of salt and pepper.
4. Meanwhile, heat the non-stick frying pan over high heat. Add the mushrooms and fry for 4 minutes or until golden, then add the butter and cook for another 1 minute. Add the parsley and remove from the heat.
5. Divide the mushrooms and eggs between the warm toast, sprinkle with the crisp garlic, then drizzle with a little of the reserved garlic-infused oil and serve.
