Cider and thyme mushrooms on toast with a poached egg

Method

1. In a frying pan, melt the butter with a glug of olive oil. Add the mushrooms, then fry over a high heat until browned. Season well.
2. Add the cider and thyme sprigs, then bubble the mixture until it has reduced to a thick, syrupy sauce.
3. Meanwhile, poach a medium free-range egg and toast a thick slice of sourdough bread. Split a garlic clove in half, then rub over the toasted sourdough. To serve, top the toast with the mushrooms, poached egg and a good grinding of black pepper, garnished with the thyme sprigs.