Chop the potatoes into small 3 mm cubes. This will allow the potatoes to cook quickly in the pan! The smaller the faster !
Once all the potatoes are diced place a saucepan over medium heat and drizzle the oil.
Add the chopped potatoes and sauteed for 5 minutes using a lid for the first 3 minutes to help create more steam in the pan .
Stir once or twice and season with salt and pepper.
Add the mushrooms, shallot and garlic into the pan and continue to sauté for a further 3-4 minutes shaking once or twice ( without the lid ). Add the butter and toss to coat the vegetables in the foaming butter. set aside until needed.
In the meantime, poach the eggs. Working with 1 or 2 eggs at a time, crack each egg onto separate ramekins or saucers. Add lemon juice to a saucepan filled with water.
Bring to a light boil over medium-high heat until the water is just simmering with small bubbles rising from the base of pan.
Using a whisk, stir the water in one direction to create a whirlpool. Slide the egg from saucer into centre of whirlpool and simmer for 3-4 minutes, without stirring.
Lift the egg onto a clean towel to drain.
Spoon and divide the potato mixture in serving dishes and add the poached eggs over. Season with salt and pepper and enjoy while hot!
