Melt HALF the butter in a medium frying pan on a medium high heat. Add mushies and cook, stirring every now and then until the mushrooms are browned and soft.

Divide cooked mushies between two dinner plates.

Melt remaining butter in the pan and reduce the heat to medium. Add the eggs quickly (you might like to break them all into a bowl first). Cook stirring constantly until the eggs are no longer ‘snotty’. Remove from the heat and place on top of the mushies.

To serve scatter over parmesan shavings and pop salad leaves on the side.