Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 4

Ingredients:
30ml/2tbsp olive oil
2 shallots, chopped
1 garlic clove, crushed
225g/8oz button mushrooms, halved
3 tbsp dry white wine (or water)
1 (200g) pot half fat crème frâiche
4 slices ciabatta bread
4 large Woodland Eggs
A dash of vinegar
Snipped fresh chives to serve

Method:
Heat the oil in a medium pan, add the shallots and garlic and cook for 2-3mins or until soft. Add the mushrooms and cook for a further 3 mins or until the juices have come out of the mushrooms.

Increase the heat, add the wine, (or water) and cook over a high heat until the liquid has evaporated. Season well, then stir in the crème frâiche. Gently reheat until hot and set aside.

Meanwhile, bring a large frying pan of salted water to the boil. Add the vinegar. Carefully crack the each of the eggs into a saucer, then tip gently into the simmering water. Cook for 3-4mins or until the eggs are cooked to your liking. Lift from the water with a slotted spoon.

Lightly toast the bread, then top with the mushroom mixture. Place a poached egg on top and serve garnished with snipped fresh chives.