Mushroom & Cheese Sourdough Toasts

Clean mushrooms with a quick rinse, then pat dry with paper towels. Try varieties beyond buttons, such as chanterelles, creminis, and oysters.

• 
  

Ingredients

• 2tablespoons extra-virgin olive oil
• 1tablespoon butter
• 6cups sliced assorted mushrooms
• 2cloves garlic, minced
• 1tablespoon chopped fresh thyme
• Coarse salt and freshly ground black pepper
• 4eggs
• 41/2-inch thick slices rustic sourdough bread
• 2cups sliced semisoft cheese, such as Taleggio or Fontina

Directions

1. Preheat broiler. In a large skillet heat olive oil and butter over medium-high heat. When butter has melted, add mushrooms and garlic. Cook 6 minutes or until mushrooms are tender and brown, stirring occasionally. Remove from heat. Season to taste with thyme, salt, and black pepper. Transfer to a bowl.
2. In the same skillet heat 1 tsp. olive oil over medium heat. Break eggs into skillet. Reduce heat to low; cook eggs 3 to 4 minutes or until whites are completely set and yolks start to thicken.
3. Meanwhile, arrange bread slices on a baking sheet. Broil 4 inches from heat for 1 minute on each side or until toasted. Place a slice of cheese on each bread slice; broil 1 minute more or until cheese melts and starts to bubble. Remove from oven. Top cheese with mushroom mixture and eggs. Sprinkle with fresh herbs or microgreens.