Mushroom Toast with Fried Egg

Ingredients

• 3 tablespoons olive oil
• 1 shallot, chopped
• 1 clove garlic, chopped
• 1 pound mushrooms, sliced
• 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

Directions

1. Set a large nonstick skillet over medium heat and warm the oil. Stir in the shallot, garlic, mushrooms, salt, and pepper, then cook for 5 minutes, stirring as you go, until the mushrooms give off their liquid.
2. Raise the heat to medium-high and keep cooking, stirring frequently, until the moisture from the mushrooms has cooked away. Pour in the chicken stock and add 1 tablespoon of the parsley. Cook for 1 minute, stirring often. If the pan looks dry, add a little more chicken stock, just enough to keep the mushrooms lightly saucy without making them soupy. Spoon the mixture into a bowl, cover it loosely, and keep it warm. Clean out the skillet.
3. Melt the butter in the skillet over medium heat. Crack the eggs into the pan and season them lightly with salt and pepper. Cook for 1 minute, then cover the skillet and cook for 2 minutes more, until the whites have just set and the yolks are still runny. If you like a firmer yolk, cook them a bit longer.
4. As the eggs cook, toast the bread. When it is ready, move the toast to individual plates and butter it. Cut it in half, if desired.
5. Spoon the mushrooms onto the plates. Place an egg on top of each serving, then finish with the remaining 2 tablespoons parsley.