1 slice of rye sourdough or gluten free bread, toasted
1 free range egg
2 leaves of chard or other greens of your choice, washed and chopped
1 large shiitake mushroom, washed and sliced
Salt and freshly ground black pepper
Butter or olive oil
Bring a skillet to a medium heat and add a good knob of butter of a good glug of olive oil. Place the sliced mushrooms into one third of the pan, the chopped chard in the other third and crack the egg into the remaining third of the pan, keeping them separate while cooking. Sautee the mushrooms and chard until cooked to your liking and season before placing onto the toasted bread, top with the fried egg and season again before serving..