Open-Faced Sandwiches With Mushrooms And Fried Eggs

Name: Open-Faced Sandwiches With Mushrooms And Fried Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons extra-virgin olive oil, divided; 1 cup thinly sliced shallots, divided; 1 (8-ounce) package presliced cremini mushrooms; 2 tablespoons dry white wine; 1/2 teaspoon freshly ground black pepper, divided; 1/4 teaspoon kosher salt; 8 teaspoons refrigerated pesto; 4 (1 1/2-ounce) slices multigrain bread; 2 ounces grated fresh Parmigiano-Reggiano cheese (about 1/2 cup); 4 large eggs; 8 (1/4-inch-thick) slices beefsteak tomato; 3 tablespoons chopped fresh basil

Servings: persons

4 teaspoons extra-virgin olive oil, divided
1 cup thinly sliced shallots, divided
1 (8-ounce) package presliced cremini mushrooms
2 tablespoons dry white wine
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt
8 teaspoons refrigerated pesto
4 (1 1/2-ounce) slices multigrain bread
2 ounces grated fresh Parmigiano-Reggiano cheese (about 1/2 cup)
4 large eggs
8 (1/4-inch-thick) slices beefsteak tomato
3 tablespoons chopped fresh basil

1
Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add 2/3 cup shallots; cook 3 minutes. Add mushrooms; cook 4 minutes or until tender, stirring occasionally. Add wine, 1/4 teaspoon pepper, and salt; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes or until liquid almost evaporates, stirring occasionally. Remove mushroom mixture from pan; keep warm.
2
Return pan to medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add remaining 1/3 cup shallots; saute 5 minutes or until lightly browned. Remove shallots from pan; keep warm.
3
Preheat broiler to high.
4
Spread 2 teaspoons pesto over one side of each bread slice. Top each slice with about 2 tablespoons cheese. Broil 2 minutes or until cheese melts; keep warm.
5
Return pan to medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Crack eggs into pan, and cook 4 minutes or until whites are set.
6
Top each bread slice with 2 tomato slices. Divide mushroom mixture evenly among bread slices, and top each serving with 1 egg. Sprinkle with remaining 1/4 teaspoon pepper, shallots, and basil.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 teaspoons extra-virgin olive oil, divided, 1 cup thinly sliced shallots, divided, 1 (8-ounce) package presliced cremini mushrooms, 2 tablespoons dry white wine, and more.

Yes, Open-Faced Sandwiches With Mushrooms And Fried Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!