Mushroom Toast with Fried Egg
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Category
Dinner
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Cusine
American
What do you need?
How to make?
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
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.
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.
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.
Transfer to individual plates when done and butter. Cut in half, if desired.
Divide the mushrooms among the plates. Top with an egg. Sprinkle with the remaining 2 tablespoons parsley, to garnish.
