Williams-Sonoma English Breakfast

* 8oz small button mushrooms, quartered
* 2 tbs olive oil, plus more for cooking
* salt and ground pepper, to taste
* 15-20 cherry tomatoes
* 4 slices bread, each about 4" long and 1" thick
* unsalted butter as needed
* 8 eggs
* 12 bacon slices, cooked and drained
* 12 breakfast sausage links, cooked
* 2 tbs chopped parsley

Serves 4
Preheat oven to 400 degrees

In large bowl, stir together mushrooms, oil, salt and pepper
Place in single layer on one side of foil-lined baking sheet.  Set cherry tomatoes, stem end up, on opposite side of sheet.  Lightly drizzle with oil; season with salt and pepper.
Roast until tomatoes just start to burst, about 20 minutes.
Transfer tomatoes to plate.  Continue roasting mushrooms til tender, 10-15 minutes more.  Transfer to plate.

Lightly toast bread, spread with butter.  Warm griddle over medium heat.  Generously brush with oil.  Fry eggs in batches until whites are set and edges of yolk just begin to set, 3-4 minutes.  Salt and pepper.

Place one slice toast on each of 4 plates.  Top each with 2 fried eggs, place sausage and bacon on plate.  Combine mushrooms and tomatoes, place on top of eggs.  Garnish with parsley