Mushrooms contain unique beta-glucans that feed different microbial species to cereal fibres. Properly fermented sourdough improves fibre tolerance and delivers organic acids that support microbial balance. Extra virgin olive oil polyphenols help reduce gut-derived inflammation and support microbial diversity.

Ingredients (serves 2)
200g chestnut mushrooms, sliced
1 tbsp extra virgin olive oil
1 small garlic clove, finely grated
½ tsp fresh thyme leaves
2 slices sourdough bread
2 eggs
Black pepper

Method
Sauté the mushrooms in olive oil over a medium heat until golden, then add garlic and thyme and cook briefly.

Toast the sourdough. Poach the eggs gently.

Spoon mushrooms over toast and top with the eggs and black pepper.