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1
Melt 1 tablespoon of the butter in a large skillet.
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2
Add the shallots and cook over moderate heat, stirring, until wilted, about 3 minutes.
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3
Raise the heat to high and add the mushrooms and lemon juice.
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4
Cook, stirring occasionally, until the mushrooms release their liquid.
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5
Season with salt and pepper and cook until the liquid has evaporated and the mushrooms start to brown, about 4 minutes.
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6
Add the paprika and cook, stirring, until fragrant, about 2 minutes.
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7
Transfer the mushrooms to a bowl.
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8
Wipe out the skillet and melt 1 more tablespoon of the butter.
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9
Arrange 2 slices of hollowed-out bread in the skillet and break an egg into each hole.
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10
Cook over low heat until the bread is well-browned on the bottom and the yolks are partially set, about 3 minutes.
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11
Turn the bread over and cook the second sides until the yolks are barely set, about 3 more minutes.
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12
Turn the bread again, set a slice of cheese on each toast and season with salt and pepper.
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13
Spread 1 heaping teaspoon of salsa on 1 of the toasts and cover with 1/3 cup of the mushrooms; invert the other toast on top, cheese side down.
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14
Transfer the sandwich to a plate and repeat with the remaining ingredients to make 3 more bull's eyes.
