Sage Buttered Mushrooms on Toast

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I'd like to say that breakfast is my favourite meal of the day but if I'm honest this is only really true on days off. Nothing beats a lazy start to the day with a cup of tea in hand and a cooked breakfast on your plate. This breakfast takes around 15 minutes to put together and will make your stomach, and you incredibly happy. January is tough enough as it is, and starving yourself isn't going to make it any easier. We all deserve a treat once in a while, and this is particularly true after a week of work.

Serves 1 but can easily be doubled, tripled etc
You will need-

• 1 free range egg
• 2 portobello mushrooms, stalks removed
• A few slices of your favourite bread
• A knob of butter
• 1/2 tbsp sage
• 1 clove garlic

Pre-heat grill to medium high. Melt the butter in a small pan and add the sage leaves. Cook on a medium heat until the butter is lightly brown. Brush over the underside of the mushrooms, setting a little aside and then place them under the grill and cook till their tender. Whilst the mushrooms are cooking place your egg in a small pan and cover with cold water. Bring to the boil and then simmer for 2 minutes before draining and running under a cold tap before peeling. When the mushrooms are almost done toast your bread then rub with the garlic. Place the mushrooms on top of the bread and top with the egg. Drizzle with remaining sage butter, salt, pepper and a little truffle oil if you have some.