Springtime Asparagus Soup with Fried Eggs

Name: Springtime Asparagus Soup with Fried Eggs
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)