Place quinoa and fennel seeds in a dry pan. Cook on medium heat until just toasted.
Heat olive oil in a pan.
When the oil is hot, add button and portobello mushrooms and thyme. Season with a pinch of salt and a generous amount of cracked pepper. Saute until brown.
While the mushrooms are cooking, fill a deep pot two-thirds of the way full with water. Add vinegar and bring to the boil.
Lower water to a simmer and gently crack 2 eggs into the pot. Allow to cook for 2 -3 1⁄2 minutes and remove the eggs with a slotted spoon.
Repeat with the remaining eggs.
Add spinach to the mushrooms and saute until the spinach has wilted.
Put a slice of toast on each plate and top with mushrooms and spinach. Gently place the eggs on top of the mushrooms.
Sprinkle feta and quinoa gremolata on top and garnish with fresh enoki mushrooms.
Chef’s Tip: Don’t overcook the eggs; you want them to ooze onto the plate.