Ingredients - Serves 4
6 large field mushrooms, cut into slices or wedges
200g haloumi, cut into 8 slices
2 cloves garlic, crushed
3 tbs balsamic vinegar
1/2 lemon, juiced
1 tbs oregano
4 thick slices of sourdough bread
Step 1 - Heat a good splash of olive oil in a large frying pan and fry garlic and mushrooms until mushrooms are cooked through. Add balsamic vinegar, toss mushrooms to coat and leave on medium heat for 1-2 minutes. Remove from heat, sprinkle with oregano.
Step 2 - Heat a grill pan and fry haloumi for 1-2 minutes each side. Squeeze some lemon juice over the top.
Step 3 - Poach eggs
Step 4 - To serve, grill sourdough bread, top with mushrooms, haloumi and egg. Sprinkle with oregano and fresh cracked black pepper.