Perfect for a satisfying meal any time of day!
All you have to say is eggs and toast and Im on board.
Its just eggs and toast, but the mushrooms elevate it.
Sheryl Julian
When your fork pierces the yolk, its golden richness makes a sauce with the mushroom juices.
Youll find yourself swiping it across the plate with the last bits of bread.
Settle in and enjoy your accolades.
Sheryl Julian
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.
Sheryl Julian
This intensifies their flavor.
Add the chicken stock and 1 tablespoon of the parsley.
Cook, stirring often, for 1 minute.
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 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.
