Creamy Cheesy Mushrooms on Sourdough Baguette

a) Heat a drizzle of oil in a large frying pan on high heat. Add both the sliced mushrooms and sliced portobello mushrooms and season with salt and pepper.

b) Cook, stirring, until golden, 6-8 mins. Add a drizzle of oil if needed.

c) Once golden, add the garlic and stir-fry for 1 min, until fragrant.

a) Meanwhile, heat a drizzle of olive oil in a large frying pan on medium-high heat.

b) Once hot, crack in each egg (see pantry for amount) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.

a) Stir the creme fraiche, mushroom broth paste, half the parsley and a crack of black pepper into the mushroom pan, then remove from the heat. 

a) Once the bread has baked, allow it to cool for 5 mins, then slice it in half lengthways. Drizzle some olive oil over both halves. Pop one half on each plate.

b) Share your creamy mushrooms evenly over both halves.