Bruschetta with Mushrooms and Fried Egg

Finely dice the shallot. Clean the mushrooms and cut them into bite-sized pieces. Roughly chop the walnuts and toast them in a dry pan until golden brown. Set aside.

Slice the baguette diagonally, drizzle lightly with olive oil, and toast in a pan until crispy on both sides.

Fry the eggs in a pan and lightly salt them. Remove from the pan and keep warm.