Mushrooms on Croutons & Poached Egg

This is a mind-blowingly yummy breakfast. A fancy version of creamy mushrooms on toast with a poached egg.

Serves 2

For the Croutons:
2 thick slices of sourdough bread, cut into large croutons
2 tablespoons olive oil
Heat oven to 220 degrees Celsius.
Add croutons to olive oil and toss.
Place on lined baking tray and toast until golden brown.

For the Mushrooms:
3 large Portabello Mushrooms, cut into large cubes
2 tablespoons olive oil
knob of butter
couple of fresh Thyme sprigs, leaves only
2 tablespoons full fat greek yoghurt
salt & pepper

Heat oil and butter over medium heat.
Add mushrooms and fry without disturbing too much. You want to get a lovely golden colour on all sides.
Add a little more butter if pan is drying. Once cooked, add fresh thyme, yoghurt & seasoning. Keep warm.

Assembling: Place mushrooms on top of croutons. Top with a poached egg & dress with some micro leaves if you want to impress