Nom nom! I made this for Saturday morning breakfast and Hubby and I both loved it. I used marble rye bread and made my own cilantro walnut pesto. Delish!
Open-Faced Sandwiches with Mushrooms and Fried Eggs
lizardstew Posted: 08/26/12
icancookthat Posted: 08/20/12
This is the perfect brunch recipe. I loved the meatiness of the mushrooms which went so well with the egg. Tomatoes are in season right now so they were absolutely perfect in this dish. I also made a quick pesto instead of using store bought. To check out my post with step by step photos, go to: http://www.icancookthat.org/2012/08/open-faced-sandwiches-with-mushrooms.html
UtahCook Posted: 07/18/12
This was wonderful. The only change I'd make is to use more shallots and mushrooms. We love them and the amount called for just wasn't enough.
ChefAmandaLynn Posted: 08/26/12
My husband commented "there is an egg on my sandwhich." He was not a fan, but I loved the combo of the mushrooms, egg and tomato. The mushrooms on thier own had great flavor as did the parmesan pesto toasts. I made a hommade pesto rather than a storebought one.
crusnock Posted: 07/22/12
Absolutely delicious! We used a french loaf instead of the multigrain bread and homemade pesto. Can't wait to make again!
lindsiet Posted: 06/24/13
Absolutely delicious. Didn't have shallots, so I used chives. Was still fantastic. Loved the mushrooms - even on their own! Fresh basil on top was the "cherry."