Mushrooms on toast with poached egg and tarragon

Start by making your mushroom butter. Preheat your oven to 150c. Add the dried cepes to a tray and cook for 15 minutes before removing and placing in a blender with the onion and garlic powder. Blend to a fine powder and add to a bowl with the softened butter. Mix this before seasoning with a touch of salt and add the tarragon. Stir together then set aside

To cook the mushrooms, place a non- stick pan over a high heat and add the oil. Add the mushrooms and begin tossing over the high heat until they begin to wilt. Add the butter and continue cooking over a high heat until it browns and colours. At this point add some sea salt and pepper and cook until the water has evaporated. Set aside

For the eggs, place them into a pot of cold water. Bring this to the boil and cook for 5 minutes. Remove from the hot water and run under the cold tap for a minute to release the shell. Peel the eggs and slice in half.

To plate up, toast the sourdough and spread the mushroom butter on top. Top with the cooked mushrooms and the soft boiled egg and serve warm.