Eggs and Mushrooms on Toast
4 large eggs
2 tbsp olive oil
1 red onion, finely diced
2 garlic cloves, crushed
600g/1lb 5oz mushrooms, diced
2 tbsp Marsala or sherry (optional)
4 tbsp chopped fresh parsley
4 slices sourdough bread, toasted
1 Crack the eggs into a wide pan of simmering water. Cook gently for 3–4 minutes until the whites are set and the yolks are still runny. Remove carefully with a slotted spoon and transfer to
a shallow dish of warm water.
2 Heat the oil in a large frying pan and cook the red onion and garlic for 10 minutes. Increase the heat, add the mushrooms and cook for 5 minutes. Add the Marsala or sherry, if using, then
stir in the parsley.
3 Top each piece of toast with a pile of mushrooms. Lift the eggs out of the water and pat with kitchen paper. Put an egg on each slice of toast and serve immediately.