Breakfast during the week is oatmeal with blueberries plus a hint of pure maple syrup and a dash of half and half. Once the weekend rolls around, I’m usually craving something a bit more complicated.

My favorite Sunday breakfast has become a dish that tastes amazing, but isn’t really that hard to do. Most of it can be accomplished while holding a cup of coffee in your left hand, constantly sipping the liquid, black elixir of life.

Eggs with Sherried Mushrooms on Toast

2 tablespoons extra-virgin olive oil, plus more for brushing
3/4 pound cremini mushrooms, sliced
Salt and freshly ground pepper
1 small onion, thinly sliced
1/4 cup cooking sherry
Four 1/2-inch-thick slices of whole grain bread (I used Alvarado Street)
2 tablespoons butter
4 large eggs

Preheat the oven to 400°.
In a large skillet, heat olive oil until it shimmers. Add the mushrooms and salt and pepper. Cover and cook over moderate heat, stirring a few times, about four minutes. Add the onion, stir and cover for three minutes. Add the sherry and cook until almost evaporated, a little over one minute. Remove from the heat, cover, and set aside.
Place bread slices on a baking sheet and brush with olive oil. Bake for about 6 minutes, until toasted. Turn off oven. Transfer the toasts to plates.
In a large skillet, melt the butter over medium-low heat. Crack the eggs one at a time into the skillet. Cook the eggs to your preference. Mine is over-easy. My Charles’ is scrambled. (I love the way that the creamy yolk tastes when it mingles with the mushrooms.)
Spoon the mushroom mixture onto the toasts and top with the fried eggs.
Adapted from a Food & Wine recipe.