Open-Faced Sandwiches with Mushrooms and Fried Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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; sauté 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.
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