To make the hummus- place all the ingredients in a food processor or blender and mix until smooth. You can adjust the acidity to your liking with lemon juice, and the thickness with some water. Season to taste with salt and pepper and set aside.
For the mushrooms- place a large frypan over a medium heat and melt the butter. Add the mushrooms whole and cook, tossing occasionally until brown and soft. Season to taste with salt and pepper.
To finish- have some water with a splash of vinegar simmering on the stove. Poach the eggs carefully until cooked but still runny in the centre. Heat up your toast, place a piece on each plate and top with two mushrooms. Smear some beetroot hummus on the plate then place 2 eggs on top of the mushrooms. Top with a handful of roquette and finish with some crumbled Persian fetta.
8 medium mushrooms
8 eggs
1 bunch roquette
1 jar Persian fetta
sourdough toast
knob of butter
white vinegar
salt and pepper
beetroot hummus
1 large beetroot, cooked
400g chick peas, tinned
50ml extra virgin olive oil
1 tablespoon tahini
juice of 1 lemon
1 clove garlic