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Mushroom & Egg Toasts

Mushroom & Egg Toasts

by 11 people

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Makes: 4 servings

  • 1/4 cup EVOO
  • 1 10 ounce package  sliced mushrooms
  • 4 slices sourdough toast
  • 4 fried eggs
  • 4 tablespoons chopped parsley
  1. In large skillet, heat EVOO over medium-high. Add mushrooms; cook until tender and browned, 8 minutes. Season; divide among toast slices. Top each with an egg and sprinkle with 1 tbsp. chopped parsley.