250ml white wine vinegar + 1 tablespoon
1 bay leaf
6 black peppercorns
2 teaspoons sugar
100g shiitake mushrooms
1 sprig thyme
2 tablespoons butter or olive oil
150g mushrooms such as portabello or button, sliced
4 eggs, at room temperature
1 avocado, halved and peeled
2-4 slices bread, toasted
1 cup pumpkin and/or sunflower seeds
Quarter of a cup sesame and linseed seeds
1 tablespoon tamari or soy sauce
Put the vinegar, bay, peppercorns and sugar in a saucepan with 150ml water and bring to the boil. Simmer for 10 minutes.
Put the shiitake and thyme in a heatproof bowl and pour over the liquid. Cool then refrigerate overnight or for up to 5 days, stirring occasionally.
When ready to serve, Heat the butter or oil in a frying pan and cook the mushrooms with a sprinkle of salt.
Bring a large pot of water to the boil and add the remaining 1 tablespoon of vinegar.
Crack in the eggs and cook for about 3 minutes. Remove with a slotted spoon and drain well.
Arrange the pan-fried mushrooms on the toast and top with the eggs. Add the avocado and top with pickled shiitake. Scatter with tamari seeds and smoked paprika, chilli sauce or pepper.
Toast the seeds in a frying pan over a medium heat for about 4 minutes, stirring until just browning.
Take off the heat and quickly stir through the tamari and tip onto a tray to cool. Store in an airtight container.