Sherried Mushrooms with Fried Eggs on Toast

4 Tbsp butter, divided

1 lb mixed mushrooms sliced ¼ inch thick; oyster, button and cremini are all good

½ small onion, diced

¼ cup dry sherry

Four ½ thick slices of the best bread you can find, we like sourdough

8 large eggs (2 per person)

1 oz microgreens, rinse and patted dry; sunflower microgreens are our favorite for this

In a large skillet, dry sautee the mushrooms over medium-high heat. They will release liquid, keep sauteeing until the liquid has mostly evaporated. Add 2 Tbsp of the butter and the onion. Continue to cook, stirring occasionally until the mushrooms are browned and the onions are softened. Add the sherry and cook until mostly evaporated, about 1 minute. Season with salt and pepper, remove from the heat, cover and set aside.

While the mushrooms are cooking, toast the bread to your preferred doneness, either in a toaster or in a 400 degree over for 6 minutes.

After mushrooms and toast are ready, fry the eggs in the remaining 2 Tbsp butter in a non-stick skillet. Cook to over medium, the whites will be firm but the yolks will still be runny.

To assemble: Spoon the mushrooms onto the toasts, top with fried eggs and a generous sprinkle of microgreens.