Poached egg, squash, mushrooms and kale on sourdough

Method

1. Microwave the squash on high in a microwaveable bowl for 4-5 minutes until piping hot.
2. Meanwhile, spray a non-stick frying pan with oil and put over a high heat. Fry the mushrooms, stirring, for 3-4 minutes until golden. Stir in the garlic and cook for 30 seconds, then add the kale, a splash each of balsamic and water, and salt and pepper. Cook for another 1-2 minutes, stirring, until the kale has wilted and become tender.
3. Meanwhile, poach the egg in a small pan of simmering water for 2-3 minutes or until the white has just set and the yolk is as runny as you like.
4. Once the squash is tender, mash with a fork and season to taste, then add the chilli flakes. Spread on the toasted sourdough, top with the mushrooms and kale and put the poached egg on top. Season again with salt and pepper and an extra pinch of chilli flakes, if you like.