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

How to Make It

Step 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.

Step 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.

Step 3

Preheat broiler to high.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

great sandwich

UtahCook
August 04, 2015
Really good!!!   used regular onions and white mushrooms.   instead of broiling i used my baking stone @ 400 degrees til melted.    let my tomato warm in the skillet that i did the mushrooms in.   will def make again.

manthamaria's Review

manthamaria
February 20, 2015
I modified the recipe because I don't like mushrooms. I replaced with zucchini. It was quite possibly the best sandwhich I ever had. Definately recommend.

daneanp's Review

crusnock
October 24, 2014
These are amazingly delicious. I'm certain 5 stars could be attained by using garden ripe tomatoes, homemade pesto, and top quality cheese. I toasted the bread in the toaster lightlyMy husband loved it and immediately suggested I make it for our friends when we go on holiday together. Served with Iceberg Wedges with Pancetta (Cooking Light August 2005) and a glass of Rombauer chardonnay. Quick to put together on a weeknight.

lindsiet's Review

icancookthat
June 24, 2013
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."

lizardstew's Review

daneanp
August 26, 2012
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!

ChefAmandaLynn's Review

lindsiet
August 26, 2012
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.

icancookthat's Review

stellacorona
August 20, 2012
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

crusnock's Review

ChefAmandaLynn
July 22, 2012
Absolutely delicious! We used a french loaf instead of the multigrain bread and homemade pesto. Can't wait to make again!

UtahCook's Review

lizardstew
July 18, 2012
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.