Bring a large pot with about 5 inches of water in the bottom and 1/2 teaspoon vinegar to a boil, and then turn down to a simmer.

Meanwhile, slice the mushrooms and finely chop and crush the garlic.

Place a sauté pan over medium/low heat, and melt the tablespoon of butter, then add the garlic and mushrooms.

Cook until the mushrooms are turning golden brown, then add a couple of generous pinches of salt and a bit of pepper.

Add the cream, and stir gently until cream turns golden.

Turn off heat and place a lid on the pan to keep the sauce warm.

Crack each egg one by one into a teacup and gently transfer into the simmering water by submerging half of the teacup into the water.

Cook for about 3 minutes for eggs that are still a bit runny, or up to 5 minutes for firm eggs.

While the eggs are cooking, toast your muffins and spread generously with butter.

Then scoop the eggs out of the water with a slotted spoon, drain eggs (still sitting on the spoon) on a dishtowel, and place one on each muffin half and spoon the mushroom cream sauce over top.