This dish is perfect for a delicious breakfast, brunch, or even a light lunch. The combination of textures and flavors is sure to impress your taste buds. Follow this simple recipe to create a mouthwatering dish that will leave you craving for more!

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and gently scrape out the gills using a spoon.
3. Place the portobello mushrooms on a baking tray, gill-side up. Drizzle olive oil over the mushrooms and season with salt and pepper to taste.
4. Roast the mushrooms in the preheated oven for 15 minutes, or until they are tender and juicy.
5. While the mushrooms are roasting, prepare the asparagus by trimming the tough ends. Bring a pot of water to a boil and blanch the asparagus for 2-3 minutes until they are bright green and slightly tender. Remove from the boiling water and set aside.
6. Fill a medium-sized saucepan with water and bring it to a gentle simmer. Add the white vinegar to the water.
7. Carefully crack one egg into a small bowl or cup. Create a gentle whirlpool in the simmering water by stirring it in one direction using a spoon.
8. Slowly slide the egg into the centre of the whirlpool. Poach the egg for 3-4 minutes for a soft, runny yolk or longer if desired. Remove the poached egg with a slotted spoon and set it aside. Repeat the process with the second egg.
9. Split the brioche rolls in half and lightly toast them until golden brown.
10. Assemble the dish by placing a roasted portobello mushroom on the bottom half of each brioche roll. Top each mushroom with a poached egg and two asparagus spears.
11. Season with crushed chilli, salt and cracked black pepper, and place the top halves of the brioche rolls over the toppings.
12. Serve immediately and enjoy!

Note: Feel free to garnish with fresh herbs such as chives or parsley for added flavour and presentation.

Enjoy your delicious Portobello Mushroom and Poached Egg Brioche Roll with Fresh Asparagus!