This breakfast combination has become one of my favourites in past months and is now a sort-of ritual for us of a weekend. We head to the farmers’ market of a saturday morning, purchase the weekly vegetables and then head home for a brunch of mushrooms, spinach and poached eggs on toasted organic turkish bread that we’ve just bought. There is nothing new or exciting about this combination of flavours, but they work so well together -why would you try to improve? The creamy mushrooms sautéd with garlic and rosemary, the hit of greens, gooey egg which escapes the moment you cut into it and that toasted turkish. Topped with a squeeze of lemon and a drizzle of hot sauce – it’s a ritual I’m very happy to keep.