My dad is 83 years old and going strong. He lives in North Carolina and when we visit with each other during the year I always have to laugh because his Breakfast is a 3-course meal.
This recipe for Mushroom & Egg Toasts made me think of my dad. You know the saying, about Breakfast is the most important meal of the day. Obviously my dad is a true-believer in that statement.
1/4 cup Extra Virgin Olive Oil
1, 10 ounce package sliced mushrooms
4 slices sourdough toast
4 fried eggs
4 tablespoons chopped parsley
In large skillet, heat Extra Virgin Olive Oil 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.