Spray a large non stick skillet with cooking spray. Heat over medium high heat for 1 minute. Saute mushrooms for 4 minutes or until soft. Reduce heat to medium, add pepper and onion. Saute for 4 minutes or until onion is translucent. Spread 2 tbsp (30 mL) salsa on each muffin half. Top each with equal amount of mushroom mixture and one poached egg. Garnish with more salsa or parsley, if desired. Serve immediately.
A few drops of vinegar added to water when cooking will keep poached eggs compact.