I get so excited about wild mushrooms. When one season finishes, another begins. It doesn’t matter what kind of mushrooms you can get your hands on for this recipe as any of them will fit the bill.

Method

1. Place a large high-sided pan on a medium to high heat and fi ll (nearly) to the top with water

2. Add white wine vinegar and bring to the boil

3. Place a large fry pan on a medium to high heat and sweet shallots and garlic in butter

4. Add mushrooms to shallots and season with salt and pepper

5. While the mushrooms are cooking break eggs into boiling water and poach for 2 minutes

6. Toss the mushrooms and add parsley

7. On a grill pan, drizzle bread with a little olive oil and grill until toasted

8. Place the bread on a plate

9. Top the bread with sautéed mushrooms and poached egg

10. Drizzle with olive oil and serve