4 thick slices sourdough bread
4 shallots, finely chopped
3 garlic cloves, finely chopped
300g mixed mushrooms (chanterelle, cep, wood blewit, oyster or field mushrooms), trimmed and sliced
salt and pepper, to season
2 tbsp crème fraîche
2 tsp fresh tarragon, finely chopped
2 tbsp fresh flat-leaf parsley, finely chopped
4 free-range fried eggs (or poached eggs), to serve
1 Melt 2 tbsp of the butter in a large non-stick frying pan. Add bread and fry for 1–2 minutes each side or until lightly browned. Remove from heat and keep warm.
2 Add remaining butter to frying pan and sauté shallots and garlic for 1–2 minutes. Add mushrooms and stir-fry over medium heat for 6–8 minutes. Season well with salt and pepper. Remove from heat and stir in crème fraiche, tarragon and parsley.
3 Put mushrooms on sourdough toast and top with fried eggs. Serve immediately, drizzling any pan juices over the top.