Open-Faced Sandwiches with Mushrooms and Fried Eggs

Cooking Light AUGUST 2012 Yield: Serves 4 (serving size: 1 sandwich) Hands-on:25 Minutes Total:25 Minutes 10 points plus

Open-Faced Sandwiches with Mushrooms and Fried Eggs
Open-Faced Sandwiches with Mushrooms and Fried Eggs

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

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

  • 1/2

    teaspoon freshly ground black pepper, divided

  • 1/4

    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

Directions

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

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