Prepare your toast as you like it and set aside. We like thick country style slices for this recipe, sourdough preferably, or ciabatta.
Place parmesan, lemon zest, garlic and a pinch of salt into the Thermomix bowl and mill 10 sec/speed 8. Add pepper to taste and ricotta. Stir to combine 3 sec/speed 0.5. Set aside.
Meanwhile heat the butter in a heavy based frying pan and saute the kale. Remove from the pan once softened and set aside.
Add mushrooms to the butter, adding more if needed and toss them gently until turning golden brown and slightly crisping up. Add the kale back in, with a good pinch pink salt and some more pepper. Add two or three thyme sprigs and turn off the heat.
To assemble, spread the toast with ricotta mixture, top with the mushrooms and kale and garnish with more thyme leaves.
Serve immediately with or without a runny yolked egg on top!