Preparation

• Position a rack in the center of the oven and heat the oven to 450°F.

  加热2汤匙。在12英寸的煎锅中用中火加热，直到闪闪发光。将一半的蘑菇加入一层，并在2至3分钟的一侧变成褐色。翻转蘑菇，再煮30秒。用盐调味并转移到盘子上。重复2个TBS。油和剩余的蘑菇。用盐调味，然后将保留的蘑菇返回到煎锅中。加2汤匙。水，将煎锅放入烤箱中，然后烤直到嫩，约5分钟。

  While the mushrooms are cooking, bring 3 quarts of water, the vinegar, and 1/2 Tbs. salt to a boil in a 4-quart saucepan over high heat. While the water heats, crack 4 of the eggs into separate cups or coffee mugs. Reduce the heat to maintain a gentle simmer and then carefully slide the eggs into the water. Poach the eggs until the whites are set and the yolks are still runny, about 2 minutes. Using a slotted spoon, transfer the eggs to a plate lined with paper towels, leaving space between each egg. Repeat with the remaining eggs. Trim away any scraggly bits of egg white.

  In a small skillet over medium-high heat, heat the remaining 1/2 cup oil and the garlic, stirring, until the garlic is light golden-brown, about 1-1/2 minutes. Carefully add the parsley (it will bubble) and immediately transfer the mixture to a small bowl.

  Toast the brioche until golden-brown and butter it.

  Divide the spinach among 8 large plates. Lightly season the spinach with salt and drizzle with some of the garlic oil. Position a slice of toast in the center of each plate, and put an egg on top of each slice. Sprinkle the eggs lightly with salt. Arrange the mushrooms on the plates and drizzle with the remaining garlic oil.

Make Ahead Tips

蘑菇最多可提前3小时褐色。在室温下在煎锅中放置。食用前不久加水和烤。

这些鸡蛋也可能提前3小时煮。将它们稍微煮熟（约1-1/2分钟），然后转移到冰水中以停止烹饪。冷却后，将单层排列在衬有纸巾的托盘上，用保鲜膜盖住，然后冷藏。准备食用时，请轻轻煮水，将其重新加热约1分钟。

大蒜油可以提前2小时制成。