Cut 2 portobellos in 1 cm thick slices and mix them with 1 clove of garlic, 3 tbsp olive oil, 1/4 tsp cinnamon, 1/2 tsp sea salt and pepper from the mill.
Preheat the oven at 220C
Mix 2 tbsp olive oil with another 1/4 tsp cinnamon, 1 garlic clove, 1/8 tsp chili flakes and 1/4 tsp sea salt. Cut 2 thick slices of brioche and cover them with this mix.
Bake the mushrooms in the oven for about 13 minutes, after 7 minutes put the bread in to toast.
Poach the eggs and serve with basil leaves and a spoonful of sour cream.
(recipe by Ottolenghi)