Open-Faced Sandwiches with Mushrooms and Fried Eggs

  • lizardstew Posted: 08/26/12
    Worthy of a Special Occasion

    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!

  • icancookthat Posted: 08/20/12
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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."

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