|4||slices sourdough bread|
|2 tbsp||olive oil|
|500 g||Denny Brown Mushrooms — sliced|
|1/2||onion — finely diced|
|4||garlic cloves — grated|
|1 tbsp||fresh thyme|
|2 tbsp||butter — plus extra for serving|
|1 tbsp||lemon juice|
|salt and black pepper — to taste|
|fresh chives — chopped, for serving|
Bring a large saucepan of water to a gentle simmer. Crack an egg into a small tea cup or bowl.
Stir simmering water with a slotted spoon to make a gentle vortex. Tip egg out of cup and into center of vortex. Repeat with 3 more eggs so there are 4 eggs total in saucepan. Cook until whites are just set but yolk is still very soft. You can lift an egg out of the water with a slotted spoon and gently press on yolk to assess doneness. Total cook time will be about 2½ minutes from the time each egg hits the water. Transfer to a warm plate with slotted spoon.
Heat a large frying pan over high heat. Add onion and cook until tender. Add garlic and cook for 1-2 minutes. Add mushrooms and cook until golden brown and all their water has evaporated.
Add the thyme, butter and lemon juice and stir well while the butter is melting to create a creamy sauce then take off the heat. Season to taste.
Toast sourdough until golden and then smear with some softened butter.
Spoon a generous amount of mushrooms onto each slice of toast. Top with a poached egg. Season well with salt and pepper and sprinkle with chives.