Ingredients: (Serves 4)

1. 4 thick slices of good sourdough
2. 2 pints of crimini mushrooms.
3. 2 shallots, minced
4. 7-8 sprigs of thyme, leaves peeled and minced
5. 12 or so chives, finely minced
6. 4 eggs
7. 1/4 cup of dry white wine
8. Olive oil
9. A pinch of paprika
10. Salt/Pepper to taste

Steps:

1.  Remove any woody bits of stem from the mushrooms, then quarter all of the mushrooms.
2. Sauté the shallots in a little olive oil until translucent ~ 2-3 minutes.
3. Add the mushrooms and a pinch of salt, and cook until they release their liquid. ~ 6-8 minutes.
4. Deglaze the pan with the wine and reduce until the wine has evaporated. ~2-3 minutes.
5. Add the minced thyme, stir to combine and set aside on the stove over very low heat to keep warm.
6. Heat a large skillet until quite hot and add a few tbs of olive oil to the pan.
7. Grill each bread slice bread 2-3 minutes per side until a deep golden brown.  
8. Set the bread aside and lower the heat on the skillet slightly.  
9. Add the eggs to the skillet one at a time.  If the pan is hot enough they shouldn’t stick.  Cook on the first side about 2-3 minutes.  Flip and cook on the other side for another 1-2 minutes.  
10. Top each slice of grilled bread with the mushrooms and fried egg.  Garnish with the minced chive and a pinch of paprika.  

Drink Suggestions:  

This is brunch loves a little fizz, so serve it with some champagne or even a simple champagne cocktail with a sugar cube and a twist.