Swiss pochés eggs - Switzerland

Ingredients:

4 eggs
4 slices of white bread
Butter or margarine
4 leaves of lettuce
4 slices of melted cheese
4 tbsp mayonnaise
Parsley
Dry mushrooms (optional)

preparation:

1.- Toast the slices of bread and mold them with butter or margarine.

2.- Boil a liter of water with a tsp. of salt and one of vinegar, very softly; crack an egg in a cup and slide it in the water, leave it for three minutes and remove it with the slotted spoon. Proceed the same with the other eggs.

3.- Put the toast in a dish, with a slice of cheese; top with the lettuce leaves, then the eggs and finally the mayonnaise mixed with chopped parsley.

4.- You can finish with the mushrooms, previously soaked, sautéed in butter and sautéed with white wine, salt and pepper, but they can be dispensed with perfectly.