Begin by adding the ricotta to a bowl with the juice of half a lemon and a good pinch of salt and pepper. Whisk to combine.

Rub the slices of bread with a little olive oil on both sides and then grill in a griddle pan until golden brown.

Roughly chop the mushrooms but not too small.

Strip the leaves of the cavolo nero and then roughly chop it up. Mince the garlic.

Set a large pan over a medium-high heat and add 2 tbsp of olive oil. When hot, add the mushrooms and season the salt and pepper.

Cook the mushrooms for 4 mins until they have lightly browned all over. Add the butter, allow it to melt and then add the garlic and thyme. Cook for a minute before adding the cavolo nero and seasoning with salt and pepper.

Add the juice of half a lemon and cook for 4 mins or until the cavolo nero has wilted. Spread the ricotta mix over each slice of bread and top with the mushrooms and cavolo nero.

Fry up your eggs and top off your toasts.