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.
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.
Preheat broiler to high.
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.
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.
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.
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.
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.
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.
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