Open-Faced Sandwiches with Mushrooms and Fried Eggs

Name: Open-Faced Sandwiches with Mushrooms and Fried Eggs
Total time: 25 min
Yield: Serves 4 (serving size: 1 sandwich)
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; ½ teaspoon freshly ground black pepper, divided; ¼ 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

10 Ratings
10 Reviews

By Sidney Fry, MS, RD

Recipe by Cooking Light August 2012

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Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

hands-on:

25 mins

total:

25 mins

Yield:

Serves 4 (serving size: 1 sandwich)

Nutrition Info

Directions

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.

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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.

Nutrition Facts

Per Serving:

378 calories; fat 19.2g; saturated fat 5.2g; mono fat 9.2g; poly fat 2.6g; protein 20.4g; carbohydrates 31.6g; fiber 4.9g; cholesterol 198mg; iron 3.5mg; sodium 623mg; calcium 234mg.

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ptsgerry

08/03/2021

Made this exactly as instructed, it was excellent! Thank you!

stellacorona

08/04/2015

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

02/20/2015

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

10/24/2014

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

06/24/2013

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

08/26/2012

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

08/25/2012

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

08/20/2012

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

07/22/2012

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

UtahCook

07/18/2012

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.

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Open-Faced Sandwiches with Mushrooms and Fried Eggs

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (10)

All Reviews for Open-Faced Sandwiches with Mushrooms and Fried Eggs

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Open-Faced Sandwiches with Mushrooms and Fried Eggs

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (10)

All Reviews for Open-Faced Sandwiches with Mushrooms and Fried Eggs