mushrooms-and-poached-egg-on-sourdough

Mushrooms are great for brunch, lunch, or dinner. Cafe-style recipes are great because you can eat them at any time!

Ingredients:

400g Button Mushrooms, trimmed, halved

20g butter

1 tbsp olive oil, plus extra to drizzle

Eight slices sourdough

Salt and pepper to season

Lemon wedges to serve

Method:

1. In a large skillet, heat the butter and oil over medium-high heat. Toss the mushrooms regularly, and cook for 5 minutes until they are golden. Toss the mushrooms with lemon juice and salt to taste.
2. In the meantime, heat a chargrill over medium heat. Oil the bread. Toast the bread on each side for about a minute or two until it is charred. Serve the mushrooms with the poached egg and hollandaise on the sourdough.