Mushrooms and spinach on sourdough toast

SERVES 2

READY IN 45 mins

INGREDIENTS ●4 PORTABELLO MUSHROOMS ● 60G BUTTER ● 2 SPRIGS ROSEMARY, NEEDLES PICKED ● ½ RED CHILLI, DESEEDED AND FINELY CHOPPED ● 2 GARLIC CLOVES, FINELY CHOPPED ● 2TBSP RAPESEED OIL ● 50G BABY SPINACH ● 2 POACHED EGGS ● 2 SLICES OF SOURDOUGH BREAD ● 30G ROCKET ● ½TSP OLIVE OIL ● 25G PARMESAN, SHAVED ● SEA SALT AND BLACK PEPPER

FOR THE WHITE BEAN PURÉE ● 1 X 400G TIN CANNELLINI BEANS, DRAINED AND RINSED ● JUICE OF ½ LEMON ● 1 GARLIC CLOVE ● 3TBSP OLIVE OIL

1 Preheat the oven to 190C/gas 5. First, make the white bean purée. Put all of the ingredients in a blender and blitz until smooth. Season with salt then place in a small pan over a low heat for 6-8 mins until hot, stirring regularly to prevent it from catching. Set aside.

2 Peel the outer skin from the mushrooms, discard it, then gently wash the mushrooms lightly with cold water to remove any dirt. Pat dry with kitchen paper. Slice the mushrooms to your desired thickness and set aside.

3 In a small pan, melt the butter and cook until it browns slightly but is not burnt. Set aside to cool a little. Add the rosemary, chilli and garlic. Heat for 3 mins to release the flavours, keep to one side.

4 Heat the rapeseed oil in a large non-stick frying pan over a high heat. Add the mushrooms and sauté for 6-8 minutes, tossing every couple of minutes. Carefully drain off any excess water that the mushrooms release. Add the rosemary butter to the mushrooms and continue to sauté for 2 minutes, then add the baby spinach and allow to wilt for a minute or so. Season with salt and pepper.

5 Prepare the poached eggs. While the eggs are poaching, toast the sourdough slices.

6 To assemble, spread 2tbsp of purée over each piece of toast. Spoon the mushrooms and spinach over the top of the toast slices, then place a poached egg on top. Lightly dress the rocket with the olive oil and place on top of the mushrooms. Sprinkle over the shaved Parmesan and serve.