Cheese And Mushroom Sourdough Toasts

:::Ingredients:::

2 tablespoons extra-virgin olive oil
1 tablespoon butter
6 cups sliced assorted mushrooms
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
Coarse salt and freshly ground black pepper
4eggs
4 1/2-inch thick slices rustic sourdough bread
2 cups sliced semisoft cheese, such as Taleggio or Fontina

:::Directions : : :

Headings

Preheat grill. In an extensive skillet warm olive oil and spread over medium-high warmth. At the point when spread has softened, include mushrooms and garlic. Cook 6 minutes or until the point that mushrooms are delicate and dark colored, mixing every so often. Expel from warm. Season to taste with thyme, salt, and dark pepper. Exchange to a bowl.

In a similar skillet warm 1 tsp. olive oil over medium warmth. Break eggs into skillet. Diminish warmth to low; cook eggs 3 to 4 minutes or until the point when whites are totally set and yolks begin to thicken.

In the mean time, orchestrate bread cuts on a heating sheet. Cook 4 creeps from warm for 1 minute on each side or until toasted. Place a cut of cheddar on each bread cut; cook 1 minute increasingly or until the point when cheddar melts and begins to bubble. Expel from stove. Top cheddar with mushroom blend and eggs. Sprinkle with crisp herbs or microgreens.