Ingredients
3tbspolive oil
1shallot,chopped
1clovegarlic,chopped
1lbmushrooms,sliced, (button, cremini, shiitake, baby portabella, or a mix)
½tspsalt,or more to taste
¼tsppepper,or more to taste
¼cupchicken stock,or more if needed
3tbspfresh parsley,chopped
3tbspbutter,plus extra for buttering the toast
4largeeggs
4slices of bread,any kind
Preparation
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.
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.
