Usually when I'm thinking "eggs for dinner" I go for the old Neapolitan-American classic, Uova in Purgatorio.
But in this month's issue of Food and Wine - which I look forward to getting in the mail like a crack whore looks forward to getting her monthly government check...that is to say, anxiously - I found an article for Sherried Mushrooms with Fried Eggs on Toast.
So I made it last night, and it was goo-ood.
Slight CityGirl modification to the recipe: Used pre-sliced baby bellas and threw a handful of fresh-out-of-the-garden thyme into the mushroom mixture.
Made the eggs sunnyside-up rather than over medium, and the presentation was really lovely.
Hubster loves him some eggs, and really liked this dish. His only request was fewer mushrooms next time. (This does serve four, but I divided it between two. *I* can never get too many mushrooms).
PS - My apologies to Food & Wine for referencing your fine publication in context with crack whores...but it really is an accurate analogy!
Image Credit: Tina Rupp