• 350 g Isle of Wight mushrooms, sliced 1/4 inch thick
  • Olive oil
  • 1/2 small onion, thinly sliced
  • 1/4 cup dry sherry
  • Four 1/2 inch thick slices of your favourite sourdough from The Island Bakers
  • 2 Tbsp butter
  • 4 large eggs
  • 2 Tbsp chopped parsley
  • Salt and Pepper


  • Cook the mushroom:

Preheat the oven to 200 C.

In a large skillet, heat 2 Tbsp of olive oil. 

Add the mushrooms and season with salt and pepper. Cover and cook on medium heat, stirring occasionally.

Add the onion, cover and cook until onion is softened and mushrooms browned.

Add the sherry and cook till almost evaporated. 

Taste and adjust the seasoning.

  • Toast the bread:

Arrange the bread on an oven tray and brush with olive oil.

Bake until toasted.

Transfer the toasts to plates.

  • Cook the eggs:

In a large nonstick pan, melt the butter over moderate heat.

Crack and add the eggs. Cook them until the whites are firm and the yolks still runny or soft (about 5 minutes).

  • Build your brunch:

Spoon the mushrooms on the toasts and top with the fried eggs.

Sprinkle with parsley and serve.