Preheat the oven 175C Fan.  Clean the chosen mushrooms, if you have to wash them because they’re gritty do this an hour before you need them so they have a chance to dry properly.

Peel and grate the potatoes, squeeze out as much juice from the potatoes as you possibly can.  Finely chop the shallot and place in a bowl with the potatoes, season with salt, pepper and nutmeg.  Divide the potato into four patties and place on a plate.

Take a frying pan and heat to high, add a little oil and butter, when the butter is foaming add the potato patties, fry on medium high for approximately 5 minutes or until golden on the underside.  Flip and place in the oven for 15- 20 minutes or until golden brown and cooked through.

Pour a little olive oil In a small saucepan and heat to medium add the washed spinach and place a lid on top and just let it wilt, this will take a minute or two.  Set to one side.

Take a small pan and add a little oil and butter, fry the mushrooms then season.  Have a medium saucepan ready with boiling water and crack an egg into a small bowl, slide into the simmering water and poach the eggs, two at a time.  remove and pat dry with kitchen paper.

Place each rosti on a plate, add some spinach and mushrooms, top an egg and a little more spinach and mushrooms. Serve