Mushrooms and eggs

It was almost a year ago at the Market in Beaune in Burgundy when I bought dried porcini from a local family specialising in dried mushrooms and truffles. I used them throughout the year, adding a bit to some sauces and sautéed meat, but this was one of my favourite ways to enjoy them together with champignons and a poached egg. A dish that can be served as an appetiser or as a simple meal.