Heat a large frying pan on a medium high heat. Add butter and allow to melt and coat the bottom of the pan before adding the mushies and garlic. Cook, stirring every few minutes until the mushrooms are well browned and tender. If the butter starts to burn, turn the heat down.

Taste and season mushrooms with salt, remembering the dukkah is going to add some salt too.

Divide mushies between two plates. Top with poached eggs. Sprinkle dukkah over and pop the salad leaves on the side.