Bad photo but good dish. I subbed margarine for butter, and used a nutty wholegrain bread instead of white bread.
Sherried mushrooms with fried eggs on toast (adapted from Food&Wine)
2 tablespoons extra virgin olive oil, plus more for brushing
3/4 pound mixed mushrooms (button, cremini, shitake – your choice), sliced 1/4″ thick
salt and freshly ground pepper
1/2 small onion, thinly sliced
1/4 cup dry sherry
4 thick slices multigrain bread
2 tablespoon margarine
4 large eggs
2 tablespoons coarsely chopped flat leaf parsley
Preheat oven to 400 degrees F. In a large skillet, heat 2 tablespoons oil until shimmering. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until softened, 4 minutes. Add the onion, cover and cook, stirring occasionally until the onion is softened and the mushrooms are browned, 3 minutes longer. Add the sherry and cook until almost evaporated, 1 minute. Season with salt and pepper. Remove from heat, cover and set aside.
Arrange the bread slices on a large rimmed baking sheet and brush with olive oil. Bake for about 6 minutes until toasted. Transfer the toasts to plates.
In a large nonstick skillet, melt the margarine over moderate heat. Crack the eggs one at a time into the skillet. Cook the eggs (I did mine over-easy), spoon mushroom mixture onto the toasts and top with the fried eggs. Garnish with parsley and serve. Makes 2 – 4 servings.