- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, thinly sliced (I had white button)
- 2 cloves garlic, minced
- 1/2 small onion, thinly sliced
- 2 teaspoons fresh thyme leaves
- a handful of chopped parsley
- Pinch of red pepper flakes, optional
- Kosher salt and freshly ground black pepper
- 4 cups baby spinach
- 4 large eggs
- 4 tablespoons freshly grated Parmesan
- 1/4 cup dry sherry, but I used some rice wine
- In a large skillet, heat the 2 tablespoons of butter until shimmering. Add the mushrooms and season with salt and pepper flakes. Cover and cook over moderate heat, stirring a few times, until softened, 4 minutes.
- Add the onion then garlic, cover and cook, stirring occasionally, until the onion is softened and the mushrooms are browned, 3 minutes longer. Add the sherry and spinach, and cook until almost evaporated, 1 minute. Season with salt and pepper. Remove from the heat, cover and set aside.
- In a large, nonstick skillet, melt the butter over moderate heat. Crack the eggs one at a time into a ramekin and then slip into the skillet. Cook the eggs, sunny-side up, until the whites are firm and the yolks runny, about 5 minutes.
- Spoon the mushroom mixture onto the toasts and top with the fried eggs. Garnish with the parsley and serve.
I was craving a change of pace for dinner, and what could be better than breakfast dinner? If you like breads, Four 1/2-inch-thick slices of rustic white bread are another way to go.