Herby mushroom and eggs on toast

Method

1. Bring a pan of water to a gentle simmer. Reduce the heat so the water is just steaming, then create a whirlpool with a spoon. Break the eggs into the water and cook for 2–3 min for runny yolks, or until done to your liking. Meanwhile, brush the mushroom with Worcestershire sauce.
2. Top the toast with the mushroom and the eggs, sprinkled with black pepper and the herbs, if using.