Mushrooms and Spinach on Sourdough Toast

 SERVES 2

TIME TAKEN 45 minutes

4 portobello mushrooms

2 tbsp rapeseed oil

60g rosemary butter (see Tip)

50g baby spinach

sea salt and black pepper

2 poached eggs

2 slices of sourdough bread

30g rocket

½ tsp olive oil

25g parmesan cheese, shaved

FOR THE WHITE BEAN PUREE

400g tin cannellini beans, drained and rinsed

juice of ½ lemon

1 garlic clove

3 tbsp olive oil

•  Preheat the oven to 190C/170C fan/gas 5. For the white bean purée, put all 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 minutes until hot, stirring regularly. Set aside.

• Peel the outer skin from the mushrooms, then gently wash them with cold water to remove any dirt. Pat dry with kitchen paper. Slice the mushrooms and set aside.

•  Heat the rapeseed oil in a large nonstick frying pan over a high heat. Add the mushrooms and sauté for 6-8 minutes, tossing every couple of minutes. 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.

•  Poach the eggs and while they are cooking, toast the sourdough slices.

•  To assemble, spread 2 tablespoons of purée over each piece of toast. Spoon the mushrooms and spinach over the top of the toast and purée, 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 parmesan and serve.

Tip For rosemary butter, melt 60g unsalted butter in a small pan until it has browned slightly and has a nutty aroma then set aside. Add 2 sprigs of rosemary, ½ red chilli, deseeded, and 2 garlic cloves, all finely chopped. Place the butter back on the stove and cook for 3 minutes to release the flavours. Pour the butter into a sealable container and store in the fridge. It will keep for up to 2 months.