Heat the oil and butter in a large frying pan over medium-high heat. Cook the mushrooms for 5 minutes or until golden and cooked, tossing regularly. Season with salt and pepper and squeeze over lemon juice to taste, tossing to combine
Meanwhile, heat a chargrill pan over medium-high heat. Drizzle the bread with oil. Toast the bread for 1-2 minutes each side or until charred. Serve the mushrooms on the sourdough with poached eggs with hollandaise sauce
Olnly a minor point..."recipe" doesn't mention how many eggs to poach. I like to measure ingredients when I cook. Leaving out the number and size of the eggs is kinda important. Won't even go into fresh, old or whatever. For hard cooked eggs I like to use older eggs. Also, I don't refrigerate eggs...store 'em on the counter inna bowl.