Melt a good knob of butter in a med-hot pan.

Add your mushrooms and cook for just a few minutes so they aren't too soft but have released most of their water. Season with sea salt (if using unsalted butter) and chilli flakes to your preference.

Tip mushrooms onto your toast and discard any access liquid from the pan. Crack an egg into the same pan. No extra oil needed let the egg cook in the lovely butter and mushroom residue.

Once egg is cooked to your preference - I like mine very runny, place on top of the mushrooms. Sprinkle over dried chives for garnish if you like. Serve and enjoy.