Ingredients
Method
1. In a jug, cover the dried wild mushrooms with 200ml of boiling water. Leave to infuse for 15 mins, then remove the mushrooms and roughly chop. Save the water for later.
2. Meanwhile, add the oil to a large frying pan over a medium heat. Once hot, add the chestnut mushrooms and cook for 5 mins, then add the garlic, the chopped rehydrated wild mushrooms, thyme and asparagus. Cook for 2 mins, until it smells fragrant.
3. Add the water from the mushrooms and the crème fraîche to the pan, then stir to combine and season to taste. Stir through the spinach and cook for 2 mins until it wilts slightly, then bring to the boil.
4. Crack the eggs into the pan, put the lid on and cook over a low-medium heat for 6-8 mins, until the eggs are cooked to your liking. Serve with an extra crack of black pepper, some thyme, a drizzle of truffle oil and flatbread to dunk in.