2 tbsp olive oil
300g chestnut mushrooms, sliced
3 spring onions, finely sliced
100g baby spinach leaves, roughly chopped
1 clove garlic, crushed
1 tbsp chopped fresh thyme or 1 tsp dried
2 tsp wholegrain mustard
a dash of Worcestershire sauce to taste
3 tbsp crème fraîche
salt and ground black pepper
4 Purely Organic eggs
4 slices seeded wholegrain bread, toasted
Heat half of the oil in a non-stick frying pan, add the mushrooms and cook over a high heat for 3-4 mins or until browned and any juices have evaporated. Transfer to a plate and set aside.
Add the spring onions and spinach to the pan and cook over a high heat until the leaves have wilted. Return the mushrooms to the pan, add the garlic, thyme, mustard and cook for 30 seconds or so.
Stir in the Worcestershire sauce, crème fraîche and season to taste and gently heat through, then spoon into a bowl and keep warm.
Wipe out the pan, add a little oil and place on a medium heat. Gently crack 4 eggs into the hot oil and cook for 2-3 minutes or until cooked to your liking.
Toast the bread and place on 4 plates. Divide the mushroom mixture between them and top each with an egg. Serve straight away.