Monday Meals: Mushroom Arugula Toast with Fried Egg

Confession: I haven't been cooking much in the past few weeks. Helping out at the store and planning trips to DC and Central America has sadly kept me from the kitchen. So I was glad to have a night last week with little going on and this recipe to try. I love every one of these ingredients: bread, olive oil, mushrooms, fried egg, lots of salt and garlic. I didn't have a lemon or creme fraiche, and I used minced garlic since I didn't have a clove. But I did add some arugula to the toast to make the saltiness less intense and cover all the major food groups. I also apparently needed some greens because it hit the spot.

Ingredients:

4 thick slices country bread
6 tbsps extra virgin olive oil, plus extra for the bread
1 Tbsp minced garlic
1 tbsp butter
6 cups assorted wild mushrooms, chopped
Sea salt
Sprinkle of rosemary

4 or 5 cups of arugula
4 large eggs
Salt and freshly ground black pepper, to taste

1. Preheat the oven to 450°F. Brush the bread slices with olive oil and transfer them to a baking sheet.

2. Toast the bread in the oven, flipping the slices over once, until golden brown, about 8-10 minutes.

3. Heat 2 tablespoons of the olive oil and the butter in a large cast-iron or nonstick skillet. Add the mushrooms, sea salt, rosemary, and garlic, and sauté for about 5 minutes, until the mushrooms have softened.

4. Remove from heat. Heat the remaining 4 tablespoons oil in a large nonstick skillet over low heat.

5. Crack each egg individually into a small bowl and then pour the egg into the skillet, being careful not to break the yolk. Cover and cook for a few minutes, until the whites have cooked but the yolks are still a bit runny. Season with salt and pepper.

6. To assemble the toast, spread arugula over each slice, followed by about 2 tablespoons of the cooked mushrooms, and finally a fried egg. Serve.