• 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.

  • 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.

  • 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.

Nutrition Facts

390 calories; 19 g total fat; 9 g saturated fat; 950 mg sodium. 36 g carbohydrates; 7 g fiber; 6 g sugar; 22 g protein;