These days we eat eggs pretty much every day for breakfast. Back when I had a job, my breakfast usually consisted of some Kashi hot cereal eaten at my desk because I never had time to eat at home before heading to the office, late as usual. So now that I have unhurried mornings where I can sip my tea and read all the internet has to offer, I like to make myself special breakfasts.
These Sherried Mushrooms with Fried Eggs on Toast were definitely special and very delicious: thick crunchy bread topped with savory mushrooms and fried eggs. I know that hopefully sometime in the all not too far off future, I will return to the hot cereal at the desk and real breakfasts like this will be only weekend occasions, but for now, I’m enjoying my special breakfast treats. This breakfast recipe feeds 4 people at $1.17 a serving.
Sherried Mushrooms with Fried Eggs on Toast
2 tablespoons extra-virgin olive oil, plus more for brushing
3/4 pound mixed mushrooms, such as button and cremini, sliced 1/4 inch thick
Salt and freshly ground pepper
1/2 small onion, thinly sliced
1/4 cup dry sherry, such as Oloroso, or you can use good Spanish sherry vinegar
Four 1/2-inch-thick slices of rustic white bread
2 tablespoons unsalted butter
8 large eggs
2 tablespoons coarsely chopped flat-leaf parsley
Heat up the oil in a frying pan, and add the mushrooms and season with salt and pepper. Cook them over a medium heat until they soften, around 4 minutes. Throw in the onion, and cover and cook the mixture until the onion has softened and the mushrooms are browned, around 3 minutes or so. Add the sherry or sherry vinegar and stir it in until it is almost evaporated. Season with salt and pepper, and remove the pan from the heat, and cover the mushrooms and onions to keep them warm.
Toast the bread slices. You can either do this in a 400 degree oven, or in a toaster oven. I rubbed some raw garlic on each toasted slice and then drizzled some olive oil over them. Delish!
Top the toast with the mushroom mixture and then fry up a couple of eggs per person. Place the eggs on top of the mushroom toast and sprinkle with some parsley.
