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Open-Faced Sandwiches with Mushrooms and Fried Eggs

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 25 mins
Total time 25 mins
Yield Serves 4 (serving size: 1 sandwich)

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

Nutrition Information

  • calories 378
  • fat 19.2 g
  • satfat 5.2 g
  • monofat 9.2 g
  • polyfat 2.6 g
  • protein 20.4 g
  • carbohydrate 31.6 g
  • fiber 4.9 g
  • cholesterol 198 mg
  • iron 3.5 mg
  • sodium 623 mg
  • calcium 234 mg

How to Make It

  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.