Ingredients: 2 eggs; 300 gr fresh spinach, washed, big stalks removed; 2 tbsp creme freche; 200 gr mushrooms, washed and dried; mixed italian herbs; salt & pepper; 2 tbsp butter

Preparation:
In a large lidded pan melt 1 tbsp butter, add the spinach and cover. Stir after a minute and saute for further 2-3 minutes until the spinach is cooked. Season with salt and pepper.

In a bowl mix 2 tbsp creme freche with Bulgarian herbs.

In a pan melt 1 tbsp butter, add the whole mushrooms, season with salt and pepper and cook for 4-5 minutes stirring occasionaly.

Fry 2 eggs in a frying pan with a little oil.

To assemble the dish - arrange half the spinach, top with half the creme freche mixture, place the fried egg on top and arrange half the mushrooms around. Serve with toased bread.

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