- 1/4 cup EVOO
- 1 10 ounce package sliced mushrooms
- 4 slices sourdough toast
- 4 fried eggs
- 4 tablespoons chopped parsley
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.