Fried egg canapés

Clean, Peel and pass with a wet cloth the mushrooms to remove all traces of land, then slice them up.

Put then to fire a pan with 2 tablespoons of olive oil and crushed garlic clove, then Brown, then add the mushrooms, washed with a tbsp of broth and simmer for half an hour in very moderate flame and add salt.

At the last minute, sprinkle the mushrooms parsley, stir and turn off the gas.

Meanwhile, trim the slices of bread rounds, using a glass.

FRY and Brown 5 tablespoons of olive oil in the discs of bread on both sides, then drain them, put them to lose the grease on absorbent paper towels and keep warm.

FRY in 2 tablespoons of olive oil the slices of prosciutto crudo and keep them warm; Apart, FRY in 2 tablespoons of olive oil, taking care that the eggs whites assume a round shape.

Arrange on a serving platter disks of bread in corona, and one in the Middle, alternating the slices of ham folded in three, then with a shovel put on each disc a fried egg, lightly dusted with salt.

Between the egg and the egg's outer ring, place the mushrooms.

Serve immediately, piping hot.