Method:
1 Preheat oven 200°C fan-forced.
2 Heat butter and 1 tbs oil in a frying pan over medium heat, add garlic, thyme and mushrooms and cook for 2-3 minutes or until mushrooms start to colour.  Transfer to oven and roast for 8-10 minutes, or until mushrooms are tender. Season to taste.
3 Crack egg into a microwave-safe ramekin, pierce yolk three times with a skewer. Cover with damp paper towel, microwave on Medium-low/Defrost/30% for 1 minute or until egg is just cooked (egg will continue to cook on standing).
4 Combine saffron, greek yoghurt and sour cream in a bowl.
4 Place mushrooms on a plate, top with poached egg, parmesan, season with salt and pepper, serve with a dollop of saffron cream