1: Heat a medium non-stick frying pan over a high heat and add the margarine. Once it has melted, add the garlic and both types of mushroom and cook, stirring frequently, for 4–5 minutes or until the mushrooms begin to soften and brown.

2: Meanwhile, add the asparagus spears to a pan of boiling salted water and simmer for 2–3 minutes until tender. Remove with tongs, drain and set aside; keep warm.

3: Stir the boiling water to create a whirlpool and crack in the eggs, one at a time. Poach at a simmer for 2–3 minutes until the egg whites are set and the yolks are still runny.

4: While the eggs are poaching, stir the thyme, liquid aminos and porcini and truffle paste into the mushrooms and cook for 1 minute. Stir through the ‘cream’ and chopped parsley, then taste and season with a little salt and pepper, if needed.

5: Place a slice of hot toast on each serving plate, lay the asparagus spears on top and spoon on the mushrooms. Using a slotted spoon, drain each poached egg (as soon as it is ready) and place on the mushrooms. Sprinkle with a little seasoning and scatter with cress to serve.