Instructions

Toss the mushrooms and asparagus separately with just a bit of olive oil and a sprinkle of salt & pepper. Set aside.

Whip the goat cheese until light and stir in the chopped chives.

Grease the inside of the sandwich bags with a drop of oil. Break one egg into each bag. You want the egg to sit in a corner of the bag. Gather the bag around the egg and secure with a twist tie.

Bring 2 cups of water to a boil. Drop the bagged eggs into the water and cook for 3 1/2 minutes. Remove the poached eggs from the bags and set aside.

Cut the asparagus into 1-inch pieces, discarding any tough ends. Heat 1 tablespoon (or enough to coat the bottom of the pan) of olive oil in a sauté pan. Add the asparagus and the mushrooms. Cook, stirring constantly, for 5 minutes. Transfer the warm vegetables to a bowl.

Whisk together 1/2 cup extra virgin olive oil and 3 tablespoons champagne vinegar. Drizzle the vinaigrette over the mushrooms and asparagus. Gently mix in the sorrel.

Divide the vegetables between 2 plates. Top with goat cheese and a poached egg.