Miso Butter Mushrooms with Silky Eggs

Ingredients:

• 4 tablespoons unsalted butter, divided
• 2 tablespoons white miso paste
• 1 pound mixed mushrooms (such as shiitake, cremini, and oyster), cleaned and sliced
• 2 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 4 large eggs
• Salt and black pepper to taste

Instructions:

1. In a small bowl, mix together 3 tablespoons of the butter and the miso paste until well combined.
2. In a large skillet, melt the remaining tablespoon of butter over medium-high heat. Add the sliced mushrooms and sauté for 5-7 minutes, until they are browned and tender.
3. Add the minced garlic to the skillet and sauté for an additional minute, until fragrant.
4. Add the miso butter to the skillet and stir until the mushrooms are evenly coated. Cook for 1-2 minutes more, until the miso butter is melted and the mushrooms are glossy.
5. In a separate non-stick skillet, melt a little bit of butter over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny. Season with salt and black pepper to taste.
6. Divide the miso butter mushrooms into four bowls. Top each bowl with a silky egg and sprinkle with chopped fresh parsley.
7. Serve immediately and enjoy your delicious miso butter mushrooms with silky eggs!