250g( ½ a lb) chestnut/brown mushroomswiped cleaned and sliced
50g(just under ½ a stick or 3 ½tbs) butterI use salted butter + more to butter the toast
1large clove ofgarlicgrated or put through a garlic press
4 or 5sprigsof fresh thyme
¼tspfreshly ground black pepper
2largefree range eggs
90g( 3 cups) baby spinach
4slicesof sourdough bread
Melt butter in a medium saucepan, add the mushrooms and grated garlic and cook for a minute.Pour in the milk, add ¼ teaspoons of sea salt and freshly ground pepper and stir well.Drop the sprigs of thyme into the milk and cook until the mushrooms are tender about 10 minutes.
Meanwhile, wilt the spinach. I do this by adding a teaspoon of extra virgin oil to a warm pan, toss the spinach in the oil and gently cook until wilted. Keep it warm while you fry the eggs.Squeeze out any excess water before you put it in the toast.
Toast the bread. To serve butter the toast, place the spinach on top, add the mushrooms and a little of the juice if you like. Top with the fried egg.
Mushrooms - I used (brown) chestnut mushrooms but if you can get some fresh wild mushrooms they would be excellent in this recipe.
Bread - Sourdough is great for this recipe but you can use bagels or soda bread too. I recommend cutting the bread on the thick side so the bread doesn't disintegrate under all those mushrooms. You might need more bread to soak up the sauce from the mushrooms!
Spinach - Fresh spinach is best for this recipe, I use baby spinach which has a milder flavour. You can omit the spinach if you want and just go straight up mushrooms on toast!
Eggs - I love fried eggs with these mushrooms on toast but poached eggs are really great too.
Make it vegan - It's very easy to make this vegan, just swap the butter for your favourite plant butter, swap the milk for plain plant milk and ditch the egg.
Pro-Tip - Squeeze any excess liquid from the wilted spinach before you place it on the toast. If the spinach is too wet it will just soak into your toast and make it soggy.
Pro-Tip - If I have time I like to drizzle some olive oil over the bread before I toast it in the oven. If I'm short on time I'll pop the bread in the toaster and then butter it before I add the spinach.
Storing/freezing/making ahead - this recipe is best made fresh, I don't recommend freezing this dish or making it ahead of time.
Nutritional Information - is calculated using an online nutrition tool, it is approximate and will vary depending on how thick you cut your bread and which bread you use.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.