Clean mushrooms by wiping with a damp towel or brushing off dirt. Trim stems if necessary and cut into bite-size pieces so they cook evenly (smaller mushrooms halved or quartered).

Heat a large skillet over medium-high heat. Add the butter and olive oil and let the butter foam but not brown (about 1 minute).

Add the minced shallot and sauté 1–2 minutes until translucent, then add the garlic and cook 30 seconds until fragrant.

Add the chopped mushrooms in a single layer if possible. Cook, without stirring for 1–2 minutes so they get a light sear, then stir and continue to cook 4–6 minutes until they release their moisture and begin to brown.

Season mushrooms with the 1 tsp salt and the thyme leaves. Continue cooking 1–2 minutes more to concentrate flavors. Stir in chopped parsley and chives, remove from heat and keep warm.

Poached eggs & broth

In a medium saucepan bring the 3 cups of broth to a gentle simmer over medium heat. Do not let it come to a rolling boil; small bubbles should break the surface.

Stir in the 1 tsp kosher salt and the 2 tsp white wine vinegar. The vinegar helps the egg whites coagulate.

Crack each egg into a small ramekin or bowl, one at a time, to make transferring easier and to check for shells.

Use a spoon to create a gentle whirlpool in the simmering broth (optional but helps shape the whites). Slide one egg gently into the center of the simmer. Reduce heat if necessary to maintain a very gentle simmer. Poach eggs for 3–4 minutes for runny yolks, 5 minutes for medium-set yolks.

Use a slotted spoon to lift the egg, briefly blot on a paper towel if desired to remove excess broth, and transfer to a plate. Repeat with remaining eggs, keeping finished eggs warm in a shallow pan set in a warm oven (90–100°C / 200°F) or on a warm plate covered loosely with foil.

Assembly & finishing

Divide the toasted bread slices among four plates (or two plates for larger servings). Pile an even portion of the warm sautéed wild mushrooms onto each slice or onto the plate beside the toast.

Top the mushrooms with one or two poached eggs per serving (one egg per toast for a lighter portion, two for heartier).

Sprinkle the grated Parmesan evenly over the eggs and mushrooms so it melts slightly from the warmth. Add the lemon zest if using to brighten flavors.

Season each plate with freshly ground black pepper and additional salt to taste. Garnish with microgreens or extra chopped herbs if desired.

Serve immediately so the yolks remain runny. Encourage diners to break the yolk so it mingles with the mushrooms and toast.