1. Heat a large frypan over med/high heat, add olive oil and mushrooms and sauté until mushrooms have released their liquid, continuing to cook until the mixture is dry.
  2. Add the garlic and sage and sauté for 2 minutes.
  3. Add the white wine and reduce by half.
  4. Add the cream and cook until thickened into a sauce. Season with salt and pepper.
  5. Meanwhile, into a pot of boiling salted water, add the pasta and cook as per packet directions. Reserve one cup of pasta water.
  6. Meanwhile, poach the eggs until cooked to your liking.
  7. Add the pasta to the mushroom mix and toss well to combine, adding a little pasta water to loosen the sauce if required.
  8. Serve the pasta topped with a poached egg, garnished with grated Parmesan and crispy sage leaves.
  9. Serve and enjoy with family and friends!