Mushroom Morning

I don't usually make myself breakfast but today I wanted to give myself a nice little jump start so I tried out a new recipe.  I decided to adapt the mushroom toast dish I tried over the Summer at Tipsy Parson.  Instead of potato bread, I used toasted country bread that I topped with fresh ricotta.  I topped that with mushrooms I sauteed with rosemary - I used maitake and oyster mushrooms.  Instead of scrambled eggs, I put a sunny side up egg on top because I didn't need all the extra volume of fluffy scrambled eggs and I knew the sauce from the yolk would help soften the crunchy toast crust.  The egg fried perfectly because I used the same pan from the mushrooms so it still had some oil that helped the egg slide right out without breaking the yolk.  The dish would have been perfect had I salted the mushrooms while I was cooking them.  As it was, it was very close to perfect and was a great way to get my day started.