Wild Mushroom and Egg Toast
- 1 of 3 In a large skillet, heat butter over medium-high. Add mushrooms and garlic. Cook 15 minutes, stirring every couple minutes, until mushrooms soften. Stir in parsley and season with 1/2 tsp salt and 1/4 tsp pepper.
- 2 of 3 Fill a large, deep-sided skillet three-fourths full with water. Bring water to barely simmering and cover. Crack 4 eggs into separate cups. Pour into simmering water one by one. Poach eggs 3 to 4 minutes, until whites are set. Remove with a slotted spoon and set aside. Repeat with remaining eggs.
- 3 of 3 Divide mushrooms evenly over toast and place 1 egg on each square slice (or 2 eggs on each rectangular one). Season with 1/4 tsp pepper and salt to taste. Add more parsley, if desired.
Servings Per Recipe: 4
Per Serving: 950 mg sodium, 6 g sugar, 22 g pro., 36 g carb., 7 g fiber, 19 g Fat, total, 9 g sat. fat, 390 kcal cal.