This is the season for wild garlic – if you happen to find some it makes a wonderful pesto. Combine in a food processor with fresh basil, fresh grated parmesan,toasted pine nuts, salt and pepper and enough olive oil to make a thick paste. But just use ordinary pesto if not!
Gently fry chopped mushrooms with a little garlic and then add in some spinach or spring greens to wilt. Season well. Toast some nice crusty bread and spread with pesto. Top with the mushroom mixture and a beautiful poached egg.