Fried Eggs with Mushroom Cream

Cook Time 10 minutes

Servings 2

Ingredients

1 tbsp extra virgin olive oil

6 button mushrooms, finely sliced

1 clove of garlic, finely chopped

Salt & pepper, to taste

80ml sherry

200ml cooking cream

2 eggs, fried

3 sprigs thyme, leaves picked

Toasted sourdough, to serve

Method

Heat oil in a large frypan over a high heat. Fry mushrooms for 2 - 3 minutes until well coloured.

Add the garlic and thyme, followed by the sherry, then the cream. Simmer until the sauce has thickened.

Pour over the eggs and serve with crusty toast.