Recipes Breakfast + Brunch Savory Brunch Sherried Mushrooms with Fried Eggs on Toast 5.0 (2,291) Add your rating & review For a fabulous topping for a fried egg on toast, Cindy Pawlcyn sautés mushrooms and onions with the Spanish dry sherry Oloroso. More Egg Recipes By Cindy Pawlcyn Cindy Pawlcyn Cindy Pawlcyn is a celebrated chef and restauranteur from Napa Valley, California. She founded the iconic Fog City Diner in San Francisco and the landmark Mustards Grill in Napa Valley. Cindy has authored five books, including the James Beard Award-winning Mustards Grill Napa Valley Cookbook (2001).Experience: Cindy Pawlcyn began working in a Minneapolis cooking school at the age of 13 and ran a catering business while still in high school. After college and formal training in Paris, she worked at The Pump Room in Chicago before moving to California where she established herself as one of the most influential chefs and pioneering restauranteurs in Napa Valley and the San Francisco Bay Area. Cindy was an early advocate of using local sustainable ingredients in her restaurants. She used the organic bounty grown in the gardens of her flagship Mustards Grill to supplement other locally sourced produce. In addition to launching Mustards Grill in 1993, Cindy was involved in opening other properties such as Tra Vigne, Brix, Roti, Betelnut, Buckeye Roadhouse, and Rio Grill. She's most recently operating two other wine country restaurants, Cindy's Backstreet Kitchen and Brassica. Cindy's work has been featured in The New York Times, Bon Appetit, Fine Cooking, Food & Wine, and others. She appeared in the first season of Bravo's Top Chef Masters.Education: Cindy earned a Bachelor of Science in Hotel/Motel Administration/Management at the Unversity of Wisconsin-Stout. She furthered her culinary studies and classical training at La Varenne and Le Cordon Bleu in Paris. Food & Wine's Editorial Guidelines Updated on December 22, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 35 mins Yield: 4 Ingredients 2 tablespoons extra-virgin olive oil, plus more for brushing 3/4 pound mixed mushrooms, such as button and cremini, sliced 1/4 inch thick Salt and freshly ground pepper 1/2 small onion, thinly sliced 1/4 cup dry sherry, such as Oloroso Four 1/2-inch-thick slices of rustic white bread 2 tablespoons unsalted butter 4 large eggs 2 tablespoons coarsely chopped flat-leaf parsley Directions Preheat the oven to 400°. In a large skillet, heat the 2 tablespoons of oil until shimmering. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until softened, 4 minutes. Add the onion, cover and cook, stirring occasionally, until the onion is softened and the mushrooms are browned, 3 minutes longer. Add the sherry and cook until almost evaporated, 1 minute. Season with salt and pepper. Remove from the heat, cover and set aside. Arrange the bread slices on a large rimmed baking sheet and brush with olive oil. Bake for about 6 minutes, until toasted. Transfer the toasts to plates. In a large, nonstick skillet, melt the butter over moderate heat. Crack the eggs one at a time into a ramekin and then slip into the skillet. Cook the eggs, sunny-side up, until the whites are firm and the yolks runny, about 5 minutes. Spoon the mushroom mixture onto the toasts and top with the fried eggs. Garnish with the parsley and serve. Make Ahead The cooked mushrooms can be refrigerated overnight. Reheat gently. Suggested Pairing This dish could go well with either an earthy red, such as a Pinot Noir, or a crisp white, like a Pinot Gris. Rate it Print