Savory Mushroom & Bacon Toast with Sunny-Side-Up Eggs

1.Preheat the oven to 350°F (175°C). Place the sourdough bread slices on a baking sheet and toast in the oven for 5-7 minutes until golden brown and crispy.

2.In a large skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove the bacon from the skillet and drain on paper towels. Leave about 1 tablespoon of bacon fat in the skillet.

3.Add the sliced mushrooms to the skillet with the bacon fat and sauté over medium heat until they are golden brown and tender, about 5 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.

4.In the same skillet, add the butter and let it melt over medium-low heat. Crack the eggs into the skillet, being careful not to break the yolks. Cook until the whites are set but the yolks are still runny, about 3-4 minutes. Season with salt and pepper.

5.To assemble, place a slice of toasted sourdough on each plate. Top each slice with two slices of crispy bacon, a generous spoonful of sautéed mushrooms, and a sunny-side-up egg. Garnish with chopped fresh parsley if desired.

6.Serve immediately, allowing the yolk to run over the toast for added flavor.