Ingredients

• 2 teaspoons olive oil
• 1 large clove garlic, finely chopped
• 250g Swiss brown mushrooms, sliced
• 2 tablespoons finely chopped fresh continental parsley
• 2 tablespoons white vinegar
• 4 large eggs
• 1 bunch baby bok choy, quartered lengthways
• 3 teaspoons tamari sauce
• Freshly ground black pepper

Method

• Step 1 Heat oil in a small frying pan over medium heat. Cook garlic and mushrooms in pan, stirring occasionally, for 4 minutes or until soft. Stir in parsley and season to taste. Remove from heat and cover to keep warm.
• Step 2 Meanwhile, bring a deep frying pan of salted water to the boil, add the vinegar, then reduce to a gentle simmer. Carefully break 1 egg into a small bowl. Use a wooden spoon to swirl the water in pan to create a whirlpool. Tip egg into centre of whirlpool and cook for 4 minutes or until set on the outside. Use a slotted spoon to lift onto a plate lined with paper towel. Continue cooking eggs, placing on the plate when done.
• Step 3 Meanwhile, cook bok choy in top half of a steamer over boiling water for 4-5 minutes or until just tender. Remove from heat.
• Step 4 Carefully lift eggs from plate and return to frying pan of hot water to heat for 1 minute.
• Step 5 Lift onto paper towel to drain quickly then place on serving plates with mushrooms and bok choy, drizzling bok choy with tamari. Sprinkle with black pepper and serve immediately. Best made just before serving.