Wash and trim the silverbeet and cut it into small pieces. Bring a large pan of water seasoned with sea salt to boil. Add the spinach and cook for 2 minutes. Drain thoroughly squeezing out any excess moisture. Cover and set aside.
Bring a deep frying pan filled with water to the boil and add 1 tbs vinegar to the water.
Heat the corn oil in a small pan and add the mushrooms and sea salt and sauté for approx 6 - 8 minutes.
Crack the eggs into the pan of water with vinegar and cook for 3 - 5 minutes depending on your liking. Using a slotted spoon carefully remove the eggs and serve over the spinach with the mushrooms alongside.
Serve with toasted sourdough.
Tip: adding vinegar to the boiling water helps to prevent the uncooked egg white spreading across the pan.