Potato & mushroom persillade with poached eggs

It may look simple, but the key to this dish hangs on a few precise elements. The potatoes need to be more waxy than floury, to hold their shape when frying, and you need to remove as much starch and water as you can to get them to brown well. It also pays to cook the mushrooms and the potatoes separately as it is difficult to get colour on either if the pan is too crowded. The persillade is brought to life by the heat of the pan at the end; this takes the raw edge away from the garlic, and open