200gtinned white beans(I used haricot - drained and rinsed)
2tbsplow fat créme fraiche
Handful baby spinach
Heat the butter in a small frying pan, add the mushrooms and cook on a medium heat for 3-4 minutes. Add the beans and cook for a further 3 minutes, then add the créme fraiche and mustard, remove from the heat, and stir through the spinach. Season well with salt and pepper and set aside.
Bring a small saucepan of water to the boil, swirl around with a fork to create a whirlpool effect. Crack one of the eggs into a ramekin/small bowl, and tip into the centre of the whirlpool. Boil for 3 minutes then remove with a slotted spoon, place on kitchen paper to drain and repeat with the remaining egg.
Whilst the eggs are poaching, toast the brioche slices in a toaster or under the grill.
Plate up the toast, top with the mushrooms and beans, then finally the egg. Serve immediately whilst the egg yolk is still runny!