准备

• 将架子放在烤箱的中心，然后将烤箱加热到450°F。

  Heat 2 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add half of the mushrooms in a single layer and brown them on one side, 2 to 3 minutes. Flip the mushrooms and cook for 30 seconds more. Season them with salt and transfer to a plate. Repeat with 2 more Tbs. oil and the remaining mushrooms. Season them with salt and return the reserved mushrooms to the skillet. Add 2 Tbs. water, put the skillet in the oven, and roast until tender, about 5 minutes.

  蘑菇正在烹饪时，带3夸脱的水，醋和1/2汤匙。用高火在4夸脱的锅中煮沸。当水加热时，将4个鸡蛋裂成单独的杯子或咖啡杯。减少热量以保持温和的小火煮，然后小心地将鸡蛋滑入水中。煮鸡蛋，直到凝视白色，蛋黄仍然流鼻涕，大约2分钟。用开槽的勺子将鸡蛋转移到衬有纸巾的盘子上，在每个鸡蛋之间留出空间。重复剩余的鸡蛋。修剪所有蛋清的碎片。

  用中高温的小煎锅在小煎锅中加热剩余的1/2杯油和大蒜，搅拌，直到大蒜变成浅金棕色，约1-1/2分钟。小心地加入欧芹（会冒泡），然后立即将混合物转移到一个小碗中。

  烤奶油蛋卷直到金棕色并涂黄油。

  将菠菜分隔在8个大板中。用盐轻轻调味菠菜，然后用一些大蒜油淋上毛毛雨。将一片烤面包放在每个盘子的中心，然后在每个切片的顶部放一个鸡蛋。将鸡蛋轻轻撒上盐。将蘑菇放在盘子上，并用剩余的大蒜油淋上毛毛雨。

提前提示

The mushrooms may be browned up to 3 hours ahead. Set aside in the skillet at room temperature. Add the water and roast shortly before serving.

The eggs may also be poached up to 3 hours ahead. Undercook them slightly (about 1-1/2 minutes) and then transfer to ice water to stop the cooking. When cool, arrange in a single layer on a tray lined with paper towels, cover with plastic wrap, and refrigerate. When ready to serve, reheat in gently simmering water, for about 1 minute.

The garlic oil may be made up to 2 hours ahead.