Mushrooms and Eggs

INGREDIENTS

2    tablespoons butter

1    cup thinly sliced, quartered white onion

¾   pound sliced mixed mushrooms

4    slices rustic bread, ½ inch thick or equivalent

3    tablespoons olive oil

4    large eggs

      chopped flat leaf parsley for garnish (optional)

METHOD

In a large skillet, melt the butter over medium-high heat and add the onions. Cook and stir until they become translucent, about 5 to 6 minutes. Transfer to a large bowl and add the mushrooms to the skillet. Cook them, turning occasionally, until they begin to give off their moisture, about 4 to 5 minutes. Transfer to the bowl with the onions and mix well. Set aside.

Brush one side of the 4 bread slices with the olive oil and place onto a baking sheet. Place them under the broiler and toast until they are lightly browned, about 3 minutes. Remove from the oven and brush and toast the opposite side. Place each slice onto an individual serving plate and cover each slice with ¼  of the mushrooms and onion mix.

Fry each egg in the skillet ( see notes) to over easy, adding butter as required, and add to each serving plate. Sprinkle with the chopped parsley and serve.

Adapted from a recipe in Food and Wine  magazine.

*NOTES: I tried as many ways as I could to make good looking, round fried eggs without much success. Microwaving them in a porcelain dish then broiling came close, but the yolks slipped out when I put them on the toasts. What is needed is a round thing for inside of the frying pan to contain the egg during frying. I don’t have one yet.