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SERVES 2

2 generously sized portobello mushrooms

Salt and pepper

Olive oil

2 thick rounds of soft goat’s cheese

2 eggs

1 teaspoon of white vinegar (for poaching)

1 sprig of fresh tarragon

I make this when I’m a bit breaded out, but hungry. Portobello mushrooms have a satisfying meatiness about them that sates without the heaviness of a full English.

Preheat the grill. Wash the mushrooms and remove the stalks, season with salt and pepper and give them a glug of olive oil; a spoonful should do. Crumble the goat’s cheese.

Pop the mushrooms stalk-side up under the grill for about 5 minutes. While they are searing away, poach the eggs in a pan of gently boiling water (a teaspoon of white vinegar should stop them separating).

You can do one of two things with the goat’s cheese: you can add it on top of the mushrooms when you put them under the grill, so it browns; or you can put it on just after they come out.

You should poach the eggs for about 3 minutes if you want them soft in the middle (5 if you want them stern and unyielding). Drain them, put them on top of your crumbly goat’s cheese/mushroom mix, scatter some chopped tarragon on the top, grind on a bit of pepper, and voilà!