Peanut butter mushrooms

With fried egg and chilli crisp oil on toast

Fried mushrooms are great, but have you ever tried adding peanut butter to the pan then serving them on toast with an egg and chilli crisp oil?

This makes an incredibly delicious and easy breakfast or brunch where mushrooms are the star of the show.

I love peanuts with mushrooms in Asian-inspired dishes, so wondered about adding peanut butter to fried mushrooms for brunch. It did not disappoint.

You'll need (serves 1):

• 250g chestnut mushrooms

• 25g peanut butter

• 1 egg

• Sourdough bread or bread of choice, toasted

• Chilli crisp oil (optional), or you could use sriracha or garnish with spring onions if you don't like spice

Slice the mushrooms about .5 cm thick. Heat a large frying pan over a hot temperature and add a little oil. Add the mushrooms along with a pinch of salt and cook for about 5 minutes, stirring every now and then, until they have reduced in size and turned golden brown.

While they are cooking, add the peanut butter to a small bowl and loosen it with a few tablespoons of water until it's smooth and there's no lumps.

In another frying pan, fry an egg until cooked through and the edges start to go crispy.

Turn the heat right down on the mushroom pan, and add the peanut butter. Mix well. Add a little more water to the pan so the sauce is a cream-like consistency. Season to taste.

Serve the mushrooms on the toasted bread and top with the egg and chilli oil.