Add the oil to the pan and warm on medium-high heat.

Wash and slice the mushrooms and add them to the hot oil. Keep the temperature on medium-high and toss the mushrooms every 1-2 minutes, frying them until golden brown on each side.

Once the mushrooms are cooked remove them from the pan and set them aside.

TIP: You can use any vegetables you like here. Onions, pepper, zucchini, tomatoes or some combination of those will all work well here.

Cut an Italian sausage in half and remove the casing. Reduce the heat to medium and add the raw sausage to the same pan that the mushrooms were in. Break up the meat with a spatula.

Cook the sausage for 2-3 minutes, tossing occasionally. Once most of the sausage is browned, spread it out in an even layer in the pan and crack the eggs over top of it. Cover the pan with a lid and cook until the egg whites have set (approximately 5 minutes).

Plate the mushrooms, dividing them between two plates. Then, top with the sausage eggs. Mix a little bit of water into the lemon parsley spread and drizzle over the eggs. Top with sriracha and enjoy!