- 2 large eggs
- 4 tablespoons extra-virgin olive oil, plus more for serving
- 2 large slices of rustic bread, such as ciabatta
- 1/2 pound mixed cleaned wild mushrooms (such as hen of the woods, black trumpet, or oyster)
- 1 medium clove garlic, minced on a microplane grater (about 1 teaspoon)
- 1 small shallot, finely chopped (about 1 tablespoon)
- 1 teaspoon picked thyme leaves
- 1 teaspoon juice from 1 lemon
- Kosher salt and freshly ground black pepper
Place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat, cover with a lid, and set aside for 10 minutes.
Drizzle bread slices with half of olive oil. Broil or toast until lightly charred. Set aside.
Meanwhile, heat remaining two tablespoons olive oil in a large heavy-bottomed skillet over high heat until smoking. Add mushrooms and cook, stirring and tossing occasionally, until well browned on all sides, about 5 minutes. Add garlic, shallot, and thyme and cook, stirring constantly, until fragrant, about 15 seconds. Add lemon juice and toss to coat. Off-heat, season mushrooms with salt and pepper. Transfer to a small plate.
Peel eggs and crush with your hands. Top each slice of toast with mushrooms and crushed eggs. Drizzle with extra olive oil as desired and serve.