Wild Mushrooms, Lemon Thyme With Runny Poached Egg

Serves 2

INGREDIENTS:

200g wild mushrooms (such as chanterelles, morels, ceps)

30g butter

1 garlic clove, crushed

1 lemon

1 tbsp of thyme leaves, finely chopped

2 tbsps extra virgin olive oil

1 cloves of garlic, sliced in half

2 eggs

sea salt and freshly ground black pepper

METHOD:

1. Clean any grit off the mushrooms using a soft brush, then chop them up roughly. Place a large fry pan over a medium heat and melt the butter and olive oil. Then toss in the mushrooms and garlic, season with sea salt and freshly ground black pepper, and add the juice of 1 lemon. Turn up the heat and cook for 3 minutes.

2. Sprinkle the thyme over the mushrooms and continue to cook for a further minute.

3. Meanwhile poach the eggs in a saucepan filled with boiling salted water, for just four minutes.

4. Divide the cooked mushrooms between two warmed plates, and place the runny poached egg in the middle. Serve with fresh sourdough bread