Mushroom and Basil Egg Toast

Serves 2

• 14 oz/400g portobello or crimini mushrooms, sliced 1cm thick
• 5 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp ground cinnamon
• 1/4 cup / 4 g fresh basil leaves
• 1/8 tsp pepper flakes
• 4 slices of 2 cm think toast (ideally brioche)
• 4 large eggs
• 1/3 cup sour cream
• flaked salt
• pepper

Timing is important here, you want the toast, eggs, and mushrooms to be done around the same time. Get the mushrooms in first, put the bread in when they are half done, and get the eggs ready for soon after.

1. Preheat oven to 450
2. Mix the mushrooms with 3 tbsp of the oil, 1 garlic clove, 1/4 tsp of cinnamon, 1/2 tsp flaked salt, and a good grind of pepper. Spread out on a large, parchment-lined baking sheet and roast for 15 minutes, stirring at 7 minutes, until soft and starting to brown. Stir with Basil and set aside.
3. While the mushrooms are in the oven mix the remaining oil with the remaining cinnamon, 1 garlic clove, pepper flakes and 1/4 tsp of salt. Brush the oil and spices on one side of the bread and place on a seperate parchement-lined baking sheet from the mushrooms, brushed side up. With 6-7 min left in the mushrooms, put them in the oven with the mushrooms until the bread is golden brown.
4. Meanwhile, poach or fry the eggs so they are soft in the middle.
5. Top the toast with the mushroom/basil mix, then with one eggs per slice. Sprinkle each with a bit of pepper and salt, and serve with a dollop of sour cream on the side.