Place 4 slices of ciabatta on a baking tray, top with grated mozzarella to cover each slice and pop under the grill until melted and bubbling. Melt 2 tbsp butter in a pan, add 2 cloves crushed garlic, then add 400g sliced brown mushrooms. Sauté until the liquid from the mushrooms has evaporated and they’re golden and softened. Season with salt and black pepper. To assemble: top each toast with the cooked mushrooms and a halved soft-boiled egg. Drizzle over extra olive oil and sprinkle with chives.