Creamy Garlic Butter Mushroom Toasts
400g button mushrooms, thinly sliced
2 cloves garlic, thinly sliced
50g Lewis Road Creamery Garlic & Parsley butter
½ cup Lewis Road Creamery single cream
2 tsp balsamic vinegar
1 tsp brown sugar
4 poached eggs
2 slices sourdough toast
Finely shaved parmesan, to serve (optional)
Heat a drizzle of olive oil in a large frypan on medium-high heat. Add mushroom, season with salt and pepper and cook for 5-6 minutes, until softened and browned. Add garlic and garlic & parsley butter. Cook for a further 2-3 minutes, until fragrant. Add cream, balsamic and brown sugar and simmer for a further 2-3 minutes, until thickened and reduced.
Serve toast topped with mushrooms, poached eggs and Parmesan.