Asparagus Soup with Fried Eggs: Dinner for Breakfast Recipe by Greg

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Ingredients

6 cup low sodium chicken or vegetable broth
¼ cup crushed dried morel mushrooms (or other variety dried mushroom)
2 pound thick springtime asparagus (trimmed to about 6 or 7 inches)
4 ounce trimmed and chopped green garlic or scapes (use the whites, light green, and some of the dark green parts depending on strength)
2 tablespoon extra-virgin olive oil (divided)
sea salt and white pepper (to taste)
4 large eggs
4 slice crusty bread (lightly toasted)