MUSHROOMS WITH EGGS, FETA CHEESE AND CHILLI BUTTER

Chilli butter is delicious, and the soft, fried mushrooms, feta and runny eggs are exactly the sort of dish it was made for. I like to use field or Portobello mushrooms, preferring their dark feathery gills when fried, but use button ones if you prefer.

Preparation 10 minutes Cooking about 15 minutes Serves 2

4 TBSP BUTTER OR OLIVE OIL

1 TSP CHILLI FLAKES, PLUS MORE TO SPRINKLE

4 LARGE OR 8 MEDIUM MUSHROOMS, THICKLY SLICED 1 BUNCH OF SPRING ONIONS, WHITE AND GREEN PARTS SEPARATED, ALL THINLY SLICED

1 X 200G PACKET OF FETA, CRUMBLED

4 MEDIUM EGGS

FLATBREADS OR PITTA BREADS, TOASTED, TO SERVE

1 Melt the butter (or oil) in a frying pan over a moderate heat. Add the chilli flakes and fry for 1 minute until fragrant, then pour off half the melted chilli butter and keep warm.

2 Add the mushrooms and the white of the spring onions to the chilli butter in the pan and cook for 3-5 minutes, until tender and the liquid from the mushrooms has evaporated. Stir in half the feta cheese and a big pinch of salt and season with black pepper.

3 Reduce the heat to medium and shake the pan to spread the mushroom mixture in a single layer.

4 Make a little pocket or dent in the mushroom mixture and break one egg into each. Cook for 3-5 minutes, until the eggs are just about set or cooked to your liking.

5 Serve topped with the reserved melted chilli butter, the remaining feta and the spring onion greens, and extra chilli flakes if you like, with toasted flatbreads or pitta breads on the side.