Open-Faced Sandwiches with Mushrooms and Fried Eggs

Photo: Johnny Autry; Styling: Mary Clayton Carl

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Nutritional 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

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

Preparation

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.

Note:

Sidney Fry, MS, RD,

August 2012