25g vegetable oil
1 small onion, chopped
225g button mushrooms, quartered
2 packs or bunches Hurd's organic watercress
4x15ml (tbsp) double cream or natural yogurt
50g grated cheese
Fry onion in butter and oil until soft, add mushrooms and fry for 5 minutes. Meanwhile, poach the eggs. Add watercress to the pan with mushrooms/onions, cook briefly. Arrange the poached eggs on a bed of the watercress mixture, pour over the cream, sprinkle with cheese and place under a hot grill until brown. Serve immediately.