For the sake of time the potatoes should be semi cooked in the oven the night before baked for 350° degrees for about a hour. Put in the refrigerator until the morning.

Assuming the potatoes are semi cooked proceed to cooped them up worth skin on and toss them into the frying pan

Chop up the mushrooms add well...and as little bit of onion

Add your vegetable and black pepper and season salt optional red crush pepper

Cook on high for about five minutes or until you get a nice brown on your potatoes...turn the temp down to medium and add 1/4 cup of water and cover stirring occasionally

Get your put ready by turning the water to high once it gets a low boil turn your water back down to medium high. when you start seeing the bubbles accumulate at the sides of the pot it's ready

Check back on the potatoes when you know there cooked all the way through turn it back on to high until the water is evaporated and it has a nice crust on them

Go ahead and lay your potatoes on two plates making sure that it it's even...so your poached eggs can lay flat

Use a slotted spoon and a wooded spoon for the preparation of the poached eggs. Begin by stirring the water in the pot...with it still rotating drop one egg in still circulating keep it in until you can see the whites are cooked through

Use the slotted spoon to lift up the egg and to drain the excess water..repeat this step until you have four poached eggs...two for each plate sprinkle with cheese and black pepper