Sherried Mushrooms with Fried Eggs on Toast

1. 1

   Preheat the oven to 400.

2. 2

   In a large skillet, heat the 2 tablespoons of oil until shimmering.

3. 3

   Add the mushrooms and season with salt and pepper.

4. 4

   Cover and cook over moderate heat, stirring a few times, until softened, 4 minutes.

5. 5

   Add the onion, cover and cook, stirring occasionally, until the onion is softened and the mushrooms are browned, 3 minutes longer.

6. 6

   Add the sherry and cook until almost evaporated, 1 minute.

7. 7

   Season with salt and pepper.

8. 8

   Remove from the heat, cover and set aside.

9. 9

   Arrange the bread slices on a large rimmed baking sheet and brush with olive oil.

10. 10

    Bake for about 6 minutes, until toasted.

11. 11

    Transfer the toasts to plates.

12. 12

    In a large, nonstick skillet, melt the butter over moderate heat.

13. 13

    Crack the eggs one at a time into a ramekin and then slip into the skillet.

14. 14

    Cook the eggs, sunny-side up, until the whites are firm and the yolks runny, about 5 minutes.

15. 15

    Spoon the mushroom mixture onto the toasts and top with the fried eggs.

16. 16

    Garnish with the parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.