Open-Faced Sandwiches With Mushrooms And Fried Eggs Recipe

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.

No additional tips available.

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

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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.

Open-Faced Sandwiches With Mushrooms And Fried Eggs

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