All the components for this herbed feta and mushroom confit crostini can be made ahead of time, so that you can assemble them in a snap.
Breakfast, Brunch, Lunch, Snack
Herbed Feta Spread
1/2cupwhole milk Greek yogurtroom temperature
4large eggscooked to your preference
Make the mushroom confit: Place the mushrooms in a medium baking dish; top with the butter, garlic and thyme. Cover with parchment, letting the paper directly touch the mushrooms. Bake at 300F until the mushrooms are very soft, about 1 1/2 hours. Alternatively, you can simmer everything on the stove until the mushrooms are tender, about 30 minutes.
Stir the lemon juice into the confit and season with salt.
Make the herbed feta spread: Mix all ingredients. If it's too thick for you, add milk or water to thin. Season with salt if your feta isn't that salty.
Toast the bread. Slather the herbed feta spread on the toast, then top with the mushroom confit and eggs.