A perfect dish for a New Year’s Day brunch

The late-night revelry of New Year’s Eve has made New Year’s Day brunch a go-to tradition for millions of people.
Staying up until the calendar officially turns from one year to the next at the stroke of midnight can make it harder to get out of bed on the morning of Jan. 1, so there may be no better day to plan a brunch than the first day of the calendar year.
Many restaurants offer brunch specials on New Year’s Day, but people need not leave home to ensure their first meal of the new year is delicious.
This recipe for “Pan-Fried Eggs and Mixed Mushroom Sauté on Toasted Sourdough Slices” from “Sunday Brunch” (Chronicle Books) by Betty Rosbottom can be just the dish to begin a new year.

PAN-FRIED EGGS AND MIXED
MUSHROOM SAUTÉ ON TOASTED
SOURDOUGH SLICES
Mushroom Sauté
1¼ ounces mixed dried mushrooms
1½ cups boiling water
3 Tbsp. olive oil
8 ounces sliced brown mushrooms
2 tsp. minced garlic
1 tsp. dried crushed rosemary (see tip)
Kosher salt
Freshly ground black pepper
Toast and Eggs
4 ½-inch thick sourdough slices
Olive oil
2 Tbsp. unsalted butter
4 eggs
Kosher salt
Freshly ground black pepper
Rosemary sprigs for garnish (optional)
For the Mushroom Sauté: Place dried mushrooms in a medium bowl and cover with boiling water. Let stand until softened, 20 minutes. Strain in a sieve lined with a double thickness of paper towels and reserve the soaking liquid. Coarsely chop mushrooms.
Heat olive oil in a medium, heavy frying pan set over medium heat. When hot, add brown mushrooms and sauté, stirring often, for 6 minutes. Add reserved mushrooms, garlic, rosemary and ½ teaspoon salt; stir for 1 minute. Add mushroom liquid and cook, stirring, until it has evaporated, 4 to 7 minutes.
Season with salt and several grinds of pepper. Remove frying pan from the heat and cover with foil to keep warm. (The mushrooms can be prepared 1 day ahead; cool, cover and refrigerate. Reheat, stirring, over medium heat.)
For the Toast and Eggs: Brush both sides of the bread slices generously with olive oil. Set a 10- to 11-inch nonstick frying pan over medium-high heat, and, when hot, add bread and cook until lightly browned, about 2 minutes per side. Remove toast and cover loosely with foil. When pan is cool enough to handle, wipe it out with clean paper towels.
Add butter to the frying pan and set it over medium heat. When butter starts to foam, break an egg into a saucer, being careful to remove any shell fragments. Gently slide egg into the frying pan. Repeat with the remaining eggs. Immediately reduce heat to low and cook, basting the eggs with some of the butter in the pan frequently, until the whites are firm and yolks are still soft and runny, 3 minutes.
While eggs are cooking, arrange a toasted bread slice on each of four plates. Mound mushrooms evenly over the toast.
Remove each egg with a spatula and arrange on top of the mushrooms. Season with salt and pepper and, if desired, garnish each serving with a rosemary sprig. Serve immediately.
Tip: If you can’t find dried crushed rosemary, crush regular dried rosemary in an electric spice mill, or place it in a self-sealing plastic bag and roll over it with a rolling pin.
Serves 4