Mushroom Toast

Instructions

1. Heat a large skillet over medium high heat. Add 3 tablespoons of olive oil to the hot pan. Add the mushrooms to the hot oil, season with 3/4 teaspoon salt and cook, stirring occasionally for 10 minutes or until deep golden brown. Add the shallot and cook for an additional 3 minutes stirring constantly. Add the kale and 1/4 teaspoons salt and cook another 2 minutes or until the kale is wilted. Turn off the heat and deglaze with the marsala. Stir in the butter until combined.
2. Meanwhile, spread each slice of bread with a tablespoon of whole grain mustard. Divide the mushroom mixture evenly over the bread slices. Wipe out the pan with a paper towel. Return the pan to medium heat and add the remaining 2 tablespoons olive oil. Break the 4 eggs into the hot pan and season with the remaining 1/2 teaspoon salt. Cook over medium heat until the whites are set and browned around the edges and yolk is still runny, about 3 to 4 minutes. Spoon some of the hot oil over the whites if they need help setting. Top each toast with the crispy egg and serve.