Mushroom & Asparagus Bake

Ingredients
3-4 sprigs of fresh thyme
1 tablespoon butter
Pinch of salt
1 punnet of button mushrooms
1 bunch of fresh asparagus
4 eggs
Pepper
* If asparagus are not in season use spinach or kale- mix through the mushroom and put the egg on top.

Method
Preheat oven to 190C fan bake
Roughly chop the thyme, discarding any big stalks, and put in a small frying pan with the butter salt. Place on a low heat to melt the butter.
Slice the mushrooms and add to the pan once the butter has melted. Turn the heat up and cook until they are soft and cooked through if there is any liquid at the bottom of the pan poor it out.
Spoon the mushrooms into a medium sized oven proof dish. Cut the asparagus roughly and put them in the frying pan to soften up.
Break the eggs on top of the mushrooms carefully. Arrange the asparagus on top of the eggs, taking care not to break the yolk.
Pop in the oven for 10-15 minutes, or until the whites are just cooked