You can sauté the mushrooms in advance, if you like; reheat the mushrooms with a tablespoon or two of water to warm and loosen them.
- 3 tablespoons olive oil
- 1 shallot, chopped
- 1 clove garlic, chopped
- 1 pound mushrooms, sliced (button, cremini, shiitake, baby portabella, or a mix)
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon pepper, or more to taste
- 1/4 cup chicken stock, or more if needed
- 3 tablespoons chopped fresh parsley
- 3 tablespoons butter, plus extra for buttering the toast
- 4 large eggs
- 4 slices bread, any favorite kind
1 Cook the mushrooms: In a large nonstick skillet over medium heat, heat the oil. Add the shallot, garlic, mushrooms, salt, and pepper. Cook, stirring, for 5 minutes, or until the mushrooms release their juices.
Turn the heat to medium-high and continue cooking, stirring often, until all the mushroom liquid evaporates. This intensifies their flavor.
2 Add the stock and parsley: Add the chicken stock and 1 tablespoon of the parsley. Cook, stirring often, for 1 minute. Add more chicken stock, if needed, to make a mixture that is a little saucy, but not overly liquidy. Transfer to a bowl, cover loosely, and keep warm. Wipe out the skillet.
4 Fry the eggs: In the skillet, melt the butter over medium heat. Drop the eggs into the skillet and sprinkle them lightly with salt and pepper. Cook 1 minute. Cover the skillet and cook 2 minutes more, or until the whites are just set but the yolk is still runny. (Cook a little longer if you prefer more firmly-set yolks.)
5 While the eggs are frying, toast the bread: Transfer to individual plates when done and butter. Cut in half, if desired.
4 Serve: Divide the mushrooms among the plates. Top with an egg. Sprinkle with the remaining 2 tablespoons parsley, to garnish.