- Toast (using your favorite method) the bread and go ahead and arrange each one on its own plate.
- In a medium sized skillet, heat the oil over medium heat until faintly shimmering. Add in the minced garlic and saute until soft but not brown – 1 to 2 minutes. Add in the mushrooms, stir to combine and cook until they begin to release water. Throw in the chopped greens and stir again to get everyone mixed up. Stir in the bit of mustard and allow the greens to cook until tender but not mushy – 2 to 3 more minutes.
- Meanwhile, fill a medium sized soup/stock pot with water and bring to a boil. Add in the vinegar. With the end of a spatula or spoon, stir the water vigorously in a clockwise motion to create a swirl. Drop the cracked egg into the water and form slightly with your utensil. Cook for 2-3 minutes or until the white is solid around the yolk but not to soft-boiled egg stage. Using a slotted spoon or small screened scoop, remove the eggs from the water.
- To serve, divide the greens mixture into two and top the toasted bread with it. Place a poached egg on top of the mixture. Season with a bit of fresh ground pepper and serve immediately – the joy of this is the runny egg so be speedy in serving & eating it.